Vegetable Spaghetti Bolognese

Total Time
50 min
20 min
30 min
We cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fiber beans.


uncooked spaghetti squash

2¼ pound(s)

uncooked 93% lean ground beef

1 pound(s)

cooked kidney beans

1 cup(s), rinsed and drained if canned

garlic clove(s)

1 medium clove(s), crushed

uncooked onion(s)

1 medium, chopped

uncooked zucchini

1 medium, sliced

fresh mushroom(s)

1½ cup(s), sliced

canned tomato paste

¼ cup(s)

canned tomatoes

14½ oz, whole, peeled and chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste


  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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