Low Carb Vegan Spaghetti Squash Bolognese Recipes

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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     Spaghetti Squash Recipes

Time 25m

Yield 4

Number Of Ingredients 12

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

EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU



Easy Instant Pot® Vegan Low-Carb Spaghetti Squash with Mushroom Ragu image

Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 4

Number Of Ingredients 14

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig fresh rosemary
½ tablespoon salt
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Steps:

  • Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g

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