Vegetarian Spaghetti Sauce

This vegetarian spaghetti sauce is simple to prepare, high in protein, and delicious served over spaghetti squash if you can't eat pasta!


  • 1 Tbsp olive oil
  • 3/4 c chopped onion
  • 1 pkg LightLife Smart Ground® (Mexican flavor)
  • 26 oz meatless spaghetti sauce
  • 1 can black beans rinsed and drained
  • 14 1/2 oz can diced (low sodium) tomatoes, with juice
  • 1 c frozen corn thawed
  • 1/4 c salsa
  • 4 oz chopped green chilies
  • 1 Tbsp chili powder
  • 1/4 tsp black pepper


  1. In a large skillet, heat olive oil over medium heat. Add onion, sauté until translucent.
  2. In a large saucepan, combine Smart Ground® Mexican, spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder and pepper. Stir in sautéed onion.
  3. Bring to a boil. Reduce heat, simmer uncovered 20-30 minutes.

Makes 10 servings.

Serve over cooked spaghetti squash or hot cooked (whole wheat) spaghetti noodles.

Leftovers can be served on top of a baked sweet potato or rolled in a corn tortilla!

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