Vegetable Spaghetti Bolognese
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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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