Low-Carb, Vegan Spaghetti Squash 'Bolognese' recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
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 caloriescarbohydrate: 42 gcholesterol: : -fat: 9.8 gfiber: 4.1 gprotein: 15.1 gsaturatedFat: 1.8 gservingSize: -sodium: 892.5 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb, Vegan Spaghetti Squash 'Bolognese'
Directions
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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.
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.
Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.