LOW-CARB, VEGAN SPAGHETTI SQUASH 'BOLOGNESE'

Low-Carb, Vegan Spaghetti Squash 'Bolognese' image

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

Provided by eloline

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 25m

Yield 4

Number Of Ingredients 12

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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

Steps:

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 Facts : Calories 292.9 calories, Carbohydrate 42 g, Fat 9.8 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 892.5 mg, Sugar 6.9 g