Spaghetti Squash with Vegetarian Bolognese

Spaghetti Squash with Vegetarian Bolognese
Spaghetti Squash with Vegetarian Bolognese

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup Extra virgin Oil

  • 4

    Peeled Garlic, minced

  • 1

    container (7 oz) Diced Mirepoix

  • 1

    can (6 oz) Tomato Paste

  • 4

    Food You Feel Good About Bay Leaves, or 2 dried bay leaves

  • 1

    cup red wine

  • 1

    pkg (13.2 oz) Meatless Beef Style Crumbles

  • 1

    pkg (13.2 oz) Meatless Sausage Style Crumbles

  • 2

    cans (28 oz each) Coarse Ground Tomatoes

  • 1

    can (28 oz) Diced Tomatoes

  • 1

    cup water

  • 1 1/2

    tsp dried oregano

  • 1

    Spaghetti squash (2-3 lbs), halved stem to blossom end, seeded

  • Salt and pepper

  • 3

    Tbsp Extra Virgin Olive Oil

  • 1 1/2

    Tbsp chopped Italian Parsley

  • 1 1/2

    Tbsp chopped Basil

  • Parmigiano-Reggiano Grated Cheese for garnish

Directions

•Heat extra virgin olive oil on MED-LOW in stockpot; add garlic and mirepoix. Cook 20 min until soft, but not browned. Stir in tomato paste. Cook, stirring occasionally, 8 min. Add bay leaves. Cook 2 min. Add wine; simmer on MED-HIGH, 5 min. •Add beef and sausage crumbles, tomatoes, water and oregano; bring to simmer. Cook, stirring occasionally, 30 min. Discard bay leaves. •As sauce simmers, place squash, skin side up (one half at a time), on microwave-safe dish. Cover with microwave-safe plastic wrap; microwave on HIGH, 10-12 min, until tender. Let rest covered, 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam. Run fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into serving dish; season with salt and pepper. •Stir olive oil into sauce; salt and pepper to taste. Top squash with sauce; garnish with chopped parsley and basil. Serve with freshly grated Parmigiano-Reggiano.

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