How to Make Low-Carb, Vegan Spaghetti Squash 'Bolognese' - A Step-by-Step Guide

Looking for a low-carb, vegan alternative to traditional spaghetti bolognese? Look no further than this delicious and satisfying recipe for Spaghetti Squash 'Bolognese'. This dish is not only healthy and nutritious, but it's also packed full of flavor and perfect for those looking to cut back on their carbohydrate intake while still enjoying a hearty, satisfying meal.

Spaghetti squash is a fantastic substitute for traditional pasta, as it's low in calories and carbohydrates, while als...

Read more Snack recipes

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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    293 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 893mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 15g
    • Vitamin C: 19mg
    • Calcium: 163mg
    • Iron: 5mg
    • Potassium: 838mg