|Vegetable Spaghetti Bolognese
2 1/4 pound(s) uncooked spaghetti squash
1 pound(s) uncooked 93% lean ground beef
1 cup(s) cooked kidney beans, rinsed and drained if canned
1 clove(s) garlic clove(s), crushed
1 medium uncooked onion(s), chopped
1 medium uncooked zucchini, sliced
1 1/2 cup(s) fresh mushroom(s), sliced
1/4 cup(s) canned tomato paste
14 1/2 oz canned tomatoes, whole, peeled and chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, 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.