Low-Carb, Vegan Spaghetti Squash 'Bolognese'

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

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 293 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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