low-carb, vegan spaghetti squash 'bolognese'

low-carb, vegan spaghetti squash 'bolognese'
  • 1 (3 pound) spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 pound vegetarian ground beef
  • 1 (15 ounce) jar tomato sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon tomato paste
  • 1/4 teaspoon ground turmeric
  • salt and freshly ground pepper, to taste


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

07/18/2019
low-carb, vegan spaghetti squash 'bolognese', recipe PT15M PT1H 5 455 calories

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