Hearty Spaghetti Squash Vegetarian Bolognese
Spaghetti Squash topped with a hearty & filling sauce. Chocked full of onions, carrots, celery & mushrooms. Great for an easy dinner any time.
Servings: 6
Calories: 173kcal
Ingredients
- 1 medium spaghetti squash
- 3 tbsp. olive oil divided
- 6-8 ounces baby bella mushrooms chopped
- 1 med/large yellow onion chopped
- 3 medium carrots chopped (1 ½ cups chopped)
- 2-3 stalks celery chopped (1 cup chopped)
- 3 cloves garlic minced
- ¼ tsp. red chili pepper flakes
- 2- 14.5 ounces canned diced tomatoes
- ¼ cup red wine
- ¼ cup + 2 tbsp. half & half cream
- ⅓ cup chopped walnuts
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 ½ tsp. sea salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 400 degrees.
- Cut Spaghetti Squash in half lengthwise and scoop out seeds. Place flesh side down on large rimmed baking sheet. Pour a little water in bottom of pan to keep moist.
- Cook 30-35 minutes until it can easily be pierced with a fork. Remove from oven and flip squash over. Allow to cool about 10-15 minutes.
- Remove spaghetti squash strands with a fork in place in large bowl. I like to then drizzle with 1 tbsp. olive oil and stir.
- Meanwhile for sauce add 2 tbsp. olive oil to large sauce pan with red chili pepper flakes over medium heat for about 1 minute.
- Then add onions, carrots, celery, & garlic and cook about 2-3 minutes till translucent.
- Add mushrooms, walnuts, & seasonings and cook another 10 minutes.
- Finally add canned tomatoes, half & half cream & wine and cook about 20-30 more minutes.
- Spoon over cooked spaghetti squash.
- Optional toppings include shredded parmesan cheese & parsley.
Notes
I usually cook my spaghetti squash ahead of time and store covered in fridge with a little olive oil.
I used no-salt added canned tomatoes(organic).
Nutrition
Calories: 173kcal