Spaghetti Squash is nature’s pasta. Once it’s cooked, the inside flesh pulls out in long spaghetti-like strands. It’s low-cal, low-carb, and zero-fat.
Spaghetti Squash is also high in fiber and vitamins A and vitamin C, which can help prevent free radical damage to cells. Also rich in the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function.
Who needs processed pasta when you can use this fun substitute instead?
This recipe is hearty and simple, yet tastes so gourmet! It’s a healthier twist on a classic comfort meal, leaving you feeling light since the “pasta” is really a vegetable.
If you try this recipe, please share! Leave a comment below, and remember to take a picture and tag it #veganrecipesforcompassion on Instagram. I’d love to see! Thanks, friends!
Spaghetti Squash Bolognese
A delicious whole foods “pasta” dish that tastes decadent but feels light and healthy!
- 1 spaghetti squash, halved and seeded
- 1 cup walnuts
- 2 cups tomato sauce
- ¼ teaspoon garlic granules
- ¼ teaspoon fennel
- ¼ teaspoon basil
- ¼ teaspoon smoked paprika
- ¼ teaspoon sea salt garnish:
- 1 lemon wedge, squeezed
- 1 tablespoon nutritional yeast
- 1 tablespoon chopped parsley
- ¼ teaspoon sea salt
- Preheat oven to 425°F.
- Sprinkle squash with salt and pepper, to taste.
- Place squash, cut-side down, onto parchment-lined baking sheet. Place into oven and roast for 60-80 minutes, until completely tender.
- Toward end of baking, heat the tomato sauce in small sauce pan on medium heat.
- Food process walnuts with spices, pulsing gently until crumbly.
- Add to sauce and stir. Turn to low and cook for 10 minutes.
- Scrap squash from shells, stir in salt, lemon, and yeast. Add sauce and serve!