Chop the bell pepper and red onion into approximately 1/4-inch pieces.

In a large skillet, sauté the bell pepper and onion until they begin to brown and the onion becomes translucent. Remove them from the skillet and set aside in a large bowl.

Add the ground beef to the same skillet and brown, adding a small amount of olive oil if needed. Once the meat is cooked through, drain any excess grease and transfer the meat to a plate.

While the meat cooks, chop the Roma tomato and yellow squash into approximately 1/4-inch pieces. Add them to the bowl with the cooked bell pepper and onion.

Shred the zucchini. Wrap the shredded zucchini in a clean kitchen towel and squeeze to remove as much excess water as possible. Add the zucchini and shredded carrots to the bowl with the remaining vegetables.

With the meat removed from the skillet, pour in a small amount of the beef broth and scrape the bottom of the pan to loosen all of those flavorful browned bits.

Return the cooked ground beef and vegetables to the skillet. Pour in the remaining beef broth.

Add the ketchup, Worcestershire sauce, chili sauce, nutritional yeast, garlic powder, salt, and pepper. Stir everything together.

Bring the mixture to a boil.

Add the pasta and stir it into the meat and vegetable mixture. Reduce the heat to medium and cook for approximately 20 minutes, or until the pasta is tender. Stir occasionally while cooking and keep an eye on the liquid as the pasta absorbs the broth.

Remove the skillet from the heat. Stir in the canned coconut milk until the sauce is creamy and everything is well combined.

Serve warm and top with chopped pickles, mustard, or an extra drizzle of ketchup if you want to really lean into the cheeseburger flavors.