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Low-Carb, Vegan Spaghetti Squash 'Bolognese'

Rated as 5 out of 5 Stars
1 made it  |  0 reviews   |  1 photos

"This vegan and low-carb version of spaghetti bolognese is made with spaghetti squash instead of noodles and vegan ground meat."
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25 m servings 293
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 293 calories; 9.8 42 15.1 0 893 Full nutrition

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