Low Sodium Jollibee-Style Spaghetti

Indulge in the comforting flavors of Low Sodium Jollibee-Style Spaghetti, a heart-healthy twist on the beloved Filipino classic! This recipe captures all the sweet, savory, and nostalgic notes of the iconic dish with a few healthier upgrades. Featuring low sodium substitutes for tomato sauce, banana ketchup, and hot dogs, it’s perfect for those watching their sodium intake without compromising on taste. A blend of finely grated carrot, mushrooms, and bell peppers enhances the sauce with a natural sweetness and added nutrition, balanced by the bold flavors of ground beef and seasonings. Easily prepared in under an hour, this crowd-pleasing spaghetti is ideal for family dinners, potlucks, or any casual gathering. Serve it hot, optionally topped with a sprinkle of Parmigiano-Reggiano cheese, for an unforgettable Filipino-inspired meal. Keywords: low sodium spaghetti recipe, Jollibee-style spaghetti, healthy Filipino spaghetti, family-friendly pasta dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 grams Spaghetti
• 2 tablespoons Olive Oil
• 4 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 500 grams Lean Ground Beef
• 2 cups Low Sodium Tomato Sauce
• 1 cup Low Sodium Banana Ketchup
• 2 tablespoons Low Sodium Tomato Paste
• 4 tablespoons Sugar
• 1 medium Carrot, finely grated
• 1 medium Bell Pepper, diced
• 1 cup Mushrooms, sliced
• 4 pieces Low Sodium Hot Dogs, sliced
• 1 teaspoon Black Pepper
• 0.5 cup Parmigiano-Reggiano Cheese, grated (optional)

Directions

Step 1

Cook the spaghetti according to package instructions in a large pot of boiling water, omitting the salt in the water, until al dente. Drain and set aside.

Step 2

In a large pan, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until fragrant and the onion becomes translucent, about 2-3 minutes.

Step 3

Add the lean ground beef to the pan and cook until browned. Use a wooden spoon to break the beef into smaller pieces. Drain any excess fat, if necessary.

Step 4

Stir in the low sodium tomato sauce, low sodium banana ketchup, and low sodium tomato paste. Mix everything until well combined.

Step 5

Add the sugar, grated carrot, diced bell pepper, and sliced mushrooms. Stir and let the mixture simmer for about 15 minutes, allowing the flavors to meld.

Step 6

Add the sliced low sodium hot dogs and black pepper to the sauce. Continue to cook for an additional 10 minutes, stirring occasionally.

Step 7

Taste and adjust the seasoning if necessary. Although this is a low sodium dish, feel free to add more sugar if you prefer it sweeter or add other spices for additional flavor.

Step 8

Combine the cooked spaghetti with the sauce, ensuring the pasta is well coated.

Step 9

Serve hot, garnished with grated Parmigiano-Reggiano cheese if desired, for a touch of savory depth.

Nutrition Facts

Serving size	(2493.6g)

Amount per serving	% Daily Value*
Calories	3421.8

Total Fat 146.5g	0%
Saturated Fat 58.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 528.9mg	0%
Sodium 3246.8mg	0%
Total Carbohydrate 319.8g	0%
Dietary Fiber 33.5g	0%
Total Sugars 145.2g
Protein 199.2g	0%

Vitamin D 14IU	0%
Calcium 1603.0mg	0%
Iron 29.2mg	0%
Potassium 3939.2mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 23.5%

Carbs: 37.7%