Filipino spaghetti is a great comfort food; being Filipino I had never had this until a friend asked me about it. I try to keep it light by using nutrient-packed food, like whole grain pasta, and low-fat meats.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook Italian sausage links in a wok over medium-high heat until browned, 5 to 10 minutes. Add ground pork and break up into bite-sized chunks. Stir in garlic until almost browned; lower heat to medium-low. Mix in tomato sauce and banana ketchup.

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  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  • Stir summer squash, carrot, and celery into pork mixture; cook until ground pork is cooked through, 15 to 20 minutes.

  • Top spaghetti with the pork mixture and sprinkle with Parmesan cheese.

Cook's Notes:

This recipe uses squash in place of the traditional cabbage ingredient.

Substitute ground beef for the ground pork, if desired.

Banana ketchup may be replaced with sweet chili sauce, if desired.

Nutrition Facts

597 calories; protein 33g 66% DV; carbohydrates 51.9g 17% DV; fat 27.8g 43% DV; cholesterol 84.4mg 28% DV; sodium 1629.1mg 65% DV. Full Nutrition
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