Veal Italiana over Spaghetti Squash


Veal Italiana Over Spaghetti Squash is, like any good pasta dish, loaded with flavorful ingredients like crunchy bell peppers, juicy tomatoes, savory prosciutto, and luscious #veal. And, it lays over a bed of light and tasty spaghetti squash. Delicious!


Prep Time:
30 minutes


Cook Time:
45 minutes


Total Time:
1 hour 15 minutes




  • 1-1/2 pounds veal for stew, cut into 1/2-inch pieces

  • 1 tablespoon butter, divided

  • 1 tablespoon olive oil, divided

  • 1/2 teaspoon salt, divided

  • 1 cup chopped red onion

  • 3/4 cup chopped green bell pepper

  • 1/2 cup chopped cremini mushrooms

  • 1/4 cup finely chopped prosciutto

  • 2 tablespoons dry white wine (optional)

  • 2 cloves garlic, minced

  • 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained

  • 1/2 cup vegetable broth

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons tomato paste

  • 3 bay leaves

  • 1 spaghetti squash, cut lengthwise in half (about 2-1/2 pounds)

  • 1/4 teaspoon ground black pepper

  • 1/4 cup grated Parmesan cheese, divided


  1. Heat 1 teaspoon oil in large, heavy skillet over medium heat until hot. Brown half of veal; remove from skillet. Repeat with remaining veal. Season with 1/4 teaspoon salt.

  2. Add onion and bell pepper to skillet; cook and stir over medium-high heat 3 to 5 minutes or until tender, stirring frequently. Add mushrooms, prosciutto, wine, if desired, and garlic; cook 1 to 3 minutes or until mushrooms start to brown, stirring occasionally.

  3. Return veal to skillet. Stir in tomatoes, broth, oregano, tomato paste and bay leaves; bring to a boil. Reduce heat; cover tightly and simmer 30 to 45 minutes or until veal is fork-tender.

  4. Meanwhile, preheat oven to 400°F. Line large baking sheet with aluminum foil. Scoop out and discard seeds from each squash half. Rub remaining 2 teaspoons oil over cut surfaces of squash; season with remaining 1/4 teaspoon salt and ground black pepper. Place squash, cut-sides down, on prepared baking sheet. Roast in 400°F oven 45 to 50 minutes or until squash is tender and starts to brown.

  5. Scrape squash flesh into strands with fork; place in large bowl. Add 2 tablespoons cheese; toss.

  6. Divide squash among 4 pasta bowls. Remove and discard bay leaves from veal mixture; ladle evenly over squash. Sprinkle with remaining 2 tablespoons cheese.


Nutritional Information Per Serving



40 g


16 g


5 g

Saturated Fat

1086 mg


26 g


140 mg cholesterol; 6 g monounsaturated fat; 10.5 mg niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 2.8 mg iron; 17.5 mcg selenium; 6.0 mg zinc; 145.8 mg choline.