Best 2 Low Carb Vegan Spaghetti Squash Bolognese Recipes

LOW-CARB, VEGAN SPAGHETTI SQUASH 'BOLOGNESE'

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.

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

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.