Spaghetti Squash Bolognese Recipe - Easy Summer Meal | Vegan WFPB Plant-Based

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can be used for a fresher taste.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Lightly season the inside of the squash with salt.

Place the squash cut-side down in a baking dish and add a quarter inch of water to the pan.

Bake in the oven at 400°F for about 45 minutes, flipping halfway through.

In a skillet, heat the pan and add diced onion and garlic.

Add diced mushrooms and cook briefly without oil.

Add diced celery and carrot, and sweat them for a short time.

Pour in a little vegetable broth to help cook the vegetables.

Add 1 tablespoon of Italian seasoning.

Stir in 1 can of diced tomatoes with liquid and 1.5 cups of red lentils.

Bring the mixture to a boil, then reduce to a simmer and cover for about 20 minutes.

Once the squash is done, use a fork to scrape the flesh into strands.

Serve the bolognese sauce over the spaghetti squash strands.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens