Best 2 Low Carb Vegan Spaghetti Squash Bolognese Recipes
In the realm of healthy and delectable vegan dishes, low carb vegan spaghetti squash bolognese reigns supreme, captivating taste buds with its symphony of flavors. This delightful recipe transforms humble spaghetti squash into a tantalizing pasta substitute, embracing a low carb lifestyle without compromising on culinary satisfaction. Get ready to embark on a culinary journey where vegetables take center stage, creating a hearty and flavorful bolognese sauce that beautifully complements the tender spaghetti squash. With minimal effort and a dash of creativity, you'll unveil a guilt-free indulgence that nourishes both body and soul.
Check out the recipes below so you can choose the best recipe for yourself!
LOW-CARB, VEGAN SPAGHETTI SQUASH 'BOLOGNESE'
This vegan and low-carb version of spaghetti bolognese is made with spaghetti squash instead of noodles and vegan ground meat.
Provided by eloline
Categories Spaghetti Squash Recipes
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 42 g, Fat 9.8 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 892.5 mg, Sugar 6.9 g
EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU
Try this tasty and deeply flavorful vegan mushroom ragu and low-carb spaghetti squash, so simple and very easy in your Instant Pot®.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Fat 9.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 2811.7 mg, Sugar 7 g
Tips:
- Choose the right spaghetti squash: Look for a spaghetti squash that is firm and has a deep yellow color. Avoid any squash that has soft spots or blemishes.
- Cook the spaghetti squash properly: To ensure that the spaghetti squash is cooked evenly, pierce it with a fork several times before baking. This will allow the steam to escape and prevent the squash from bursting.
- Use a good quality marinara sauce: The marinara sauce is a key component of this recipe, so be sure to use a sauce that you enjoy. You can use a store-bought sauce or make your own.
- Add plenty of vegetables: This recipe is a great way to sneak in some extra vegetables. Feel free to add any vegetables that you like, such as mushrooms, zucchini, or bell peppers.
- Serve immediately: Spaghetti squash is best served immediately after it is cooked. The noodles will start to soften and lose their shape if they sit for too long.
Conclusion:
Low-carb vegan spaghetti squash bolognese is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own dietary needs. With its hearty and flavorful sauce, this dish is sure to satisfy even the most discerning palate.
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