Low-Carb, Vegan Spaghetti Squash ‘Bolognese’

Name: Low-Carb, Vegan Spaghetti Squash ‘Bolognese’
Cuisine: Europian,Western

Features:

Cuisine:

Western

Directions

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.