ADVOCATE-TESTED RECIPE

Veggie Variety Spaghetti

Serves 6 to 8. Recipe is by Julie Kay.

Butternut squash, cut into small chunks

1 large onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

1 zucchini, sliced

1 (23.5-ounce) jar Prego pasta sauce

2 cups fresh broccoli, cut into small sections

Cooked spaghetti noodles or pasta of choice

1. Cut butternut squash in half and cut each half into halves. Peel and remove seeds. Then cut into small chunks and place in slow cooker.

2. Add onion, bell pepper, celery, zucchini and pasta sauce.

3. Cook on low for 4 to 6 hours or until butternut squash is tender. Add in fresh broccoli and cook for an additional hour.

4. Serve over cooked spaghetti noodles or pasta of choice.