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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 and perfect comfort for fall or any cold weather time of the year!
Some people may turn away from this dish because they do not know how to handle spaghetti squash, but not to worry it’s simple. Using spaghetti squash makes this dish less carb heavy compared to using regular pasta. As always, use whatever you and your family prefer!
This recipe is so filling and colorful, and you could try adding other veggies to the veal mixture as well for an even more nutritious meal. If you like this dish, you should give our Stuffed Eggplant with Veal and Spinach a try!

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 6


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

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