Vegetable spaghetti bolognese
0
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
This hearty bolognese recipe is one of our favorite go-to dinners, as we cut the fat and calories from the classic recipe by substituting half of the ground beef with meaty-textured, high-fiber kidney beans. And instead of traditional pasta, we call for spaghetti squash, which is microwaved until you can easily separate the strands. The beef mixture—which features garlic, onion, zucchini, and mushrooms as well as the ground beef and beans—and the tomato sauce are also heated through in the microwave, making cleanup a total breeze. There's no need to turn on the stovetop or oven; it really doesn't get much easier than that!
Ingredients
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
1 clove(s), crushed
Onion
1 medium, chopped
Uncooked zucchini
1 medium, sliced
Mushrooms
1½ cup(s), sliced, sliced
Tomato paste
¼ cup(s)
Canned tomatoes
14½ oz, whole, peeled and chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
