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Low-Carb, Vegan Spaghetti Squash ‘Bolognese’

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Low-Carb, Vegan Spaghetti Squash ‘Bolognese’

Features:
  • Gluten Free
Cuisine:

Directions

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Ingredients :

  • 1 (3 pound) spaghetti squash
  • halved and seeded
  • 1 tablespoon olive oil
  • ½ cup onion
  • chopped
  • ½ pound vegetarian ground beef
  • 1 (15 ounce) jar tomato sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried oregano
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground thyme
  • ½ teaspoon tomato paste
  • ¼ teaspoon ground turmeric
  • salt and freshly ground pepper
  • to taste
  • Methods :

  • 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.
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