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Photo of Vegetable Spaghetti Bolognese by WW

Vegetable Spaghetti Bolognese

7
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
We cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fibre beans.

Ingredients

Spaghetti squash

2¼ pound(s)

Uncooked lean ground beef

1 pound(s)

Cooked kidney beans

1 cup(s), rinsed and drained if canned

Garlic

1 clove(s), large, crushed

Onion

1 medium, chopped

Zucchini

1 medium, sliced

Mushrooms

1½ cup(s), sliced

Canned tomatoes

14½ oz, whole, peeled and chopped

Italian seasoning

1 tsp(s)

Table salt

⅛ tsp(s), or to taste

Canned tomato paste

¼ cup(s)

Black pepper

⅛ pinch(es), or to taste

Instructions

  1. 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.
  2. 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.
  3. Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.
  4. With a fork, scrape out spaghetti squash to form strands. Divide squash between 4 plates and top with meat sauce.

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