Summer Spaghetti

Being able to make a speedy spaghetti is always really handy.  While camping in Lake Havazu one summer, I spent all day on a yacht and was craving spaghetti.  Everyone was amazed! All the kids got a huge heaping plate! That was some awesome spaghetti!!!

Ingredients

Olive oil                            1 tablespoon

Garlic, sliced                     2 tablespoon

Onion, chopped                 2 heads

Ground beef                1000 g

Spaghetti sauce                  2 jars

Tomato, cut into wedges     5-6 heads

Italian squash, big dice       2 heads

Yellow squash, big dice     2 heads

Mushroom, sliced               3 cups

Granola                        ½ cup

Spaghetti, packaged       2 packages

Directions:

1. Heat up the olive oil in a big pot, add the slice garlic to the olive oil and cook till fragrant, then add the chopped onions to cook until translucent, around 3-4 minutes, sprinkle some salt and pepper into the pot, toss well to season.  Add the ground beef into the pot, breaking big chunks with spatula, cook for about 5-8 minutes until medium done, then add the spaghetti sauce to pot, mix well, cook an additional 10 minutes. 

2. Start a pot of water and a teaspoon of salt to boil, this is to cook the spaghetti later. 

3. Add the tomato wedges, chopped Italian, summer squash, and granola to the sauce, cook an additional 10 minutes or until the vegetables are to desired doneness.  Remove from heat. 

4. Submerge the dried spaghetti noodle into the pot of boiling water, cook according to package instruction to al dente. 

5. Scoop the cooked spaghetti into a pasta bowl, generously scoop the spaghetti sauce on top.  Serve hot with freshly grated parmesan cheese and chopped arugula on top. 

Serving: 8