Low-Carb, Vegan Spaghetti Squash 'Bolognese' recipe

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Ingredients

1 (3 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup onion, chopped
½ pound vegetarian ground beef
1 (15 ounce) jar tomato sauce
2 tablespoons peanut butter
1 tablespoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground thyme
½ teaspoon tomato paste
¼ teaspoon ground turmeric
salt and freshly ground pepper, to taste

Nutrition Info

292.9 calories
carbohydrate: 42 g
cholesterol: : -
fat: 9.8 g
fiber: 4.1 g
protein: 15.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 892.5 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened, about 10 minutes.

  2. Meanwhile, heat oil in a saucepan over medium heat and cook onion until soft and translucent, about 4 minutes. Add vegetarian ground beef, tomato sauce, peanut butter, oregano, paprika, thyme, tomato paste, turmeric, salt, and pepper and mix well. Simmer until sauce is heated through and starts to thicken, 5 to 10 minutes.

  3. Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.

Recipe Yield

4 servings

Recipe Note

This vegan and low-carb version of spaghetti bolognese is made with spaghetti squash instead of noodles and vegan ground meat.

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