Vegetable Spaghetti Bolognese
uncooked spaghetti squash
uncooked lean ground beef
cooked kidney beans
1 cup(s), rinsed and drained if canned
1 clove(s), medium, crushed
1 medium, chopped
1 medium, sliced
1½ cup(s), sliced
14½ oz, whole, peeled and chopped
⅛ tsp, or to taste
canned tomato paste
⅛ pinch, or to taste
- Cut spaghetti squash in half and scoop out seeds. Wrap each half in plastic wrap and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Set aside.
- Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. Break up meat with a fork several times during cooking.
- Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.
- With a fork, scrape out spaghetti squash to form strands. Divide squash between 4 plates and top with meat sauce.