Sugar-Free Jollibee-Style Spaghetti
Indulge in the nostalgic, sweet, and savory flavors of this **Sugar-Free Jollibee-Style Spaghetti**, a healthier take on the iconic Filipino classic! Made with nutrient-packed whole wheat spaghetti and lean ground pork, this dish swaps out traditional sugar for liquid stevia, making it a guilt-free option for any occasion. The hearty sauce is a delicious mix of unsweetened tomato sauce, shredded carrots, and red bell peppers, simmered to perfection with a hint of soy sauce for depth. Perfectly balanced and brimming with rich, comforting flavors, this sugar-free twist ensures you can savor every forkful while staying mindful of your health. Garnish with grated cheese (optional) for an added layer of creaminess, and get ready to enjoy a pasta dish that’s as wholesome as it is delicious. Ideal for weeknight dinners or special gatherings, this recipe proves you don’t need sugar to capture the essence of your favorite Filipino spaghetti!
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Recipe Information
Ingredients
- 400 g Whole wheat spaghetti
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, chopped
- 500 g Lean ground pork
- 1 cup Shredded carrots
- 1 medium Red bell pepper, diced
- 500 g Unsweetened tomato sauce
- 3 tablespoons Tomato paste
- 1 cup Low-sodium chicken broth
- 10 drops Liquid stevia
- 2 tablespoons Soy sauce
- 1 cup Grated cheese (optional, for topping)
- Salt and black pepper to taste
Instructions
Cook whole wheat spaghetti according to package instructions, then drain and set aside.
In a large pan over medium heat, warm the olive oil. Add minced garlic and chopped onion, sauté until the onion is soft and translucent.
Increase the heat to medium-high and add lean ground pork, cooking until browned and no longer pink. Break up the meat into small bits as it cooks.
Stir in the shredded carrots and diced red bell pepper, and cook for an additional 5 minutes, or until the vegetables have softened.
Add unsweetened tomato sauce, tomato paste, and low-sodium chicken broth to the pan. Stir well to combine.
Reduce the heat to low and gently simmer the sauce for 15 minutes, stirring occasionally.
Add liquid stevia, soy sauce, and adjust seasoning with salt and black pepper to taste. Continue to simmer for another 10 minutes.
Add the cooked spaghetti to the sauce and toss until the pasta is well coated with the sauce.
Serve the spaghetti warm, topped with grated cheese if desired.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 45.6 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1144 mg | 88% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5333 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
