Vegetable Spaghetti Bolognese
- Total Time
We cut fat and calories from this recipe by substituting half of the ground beef with meaty-textured, high-fiber beans.
uncooked spaghetti squash2 ¼ pound(s)
uncooked 93% lean ground beef1 pound(s)
cooked kidney beans1 cup(s), rinsed and drained if canned
garlic clove(s)1 clove(s), medium, crushed
uncooked onion(s)1 medium, chopped
uncooked zucchini1 medium, sliced
fresh mushroom(s)1 ½ cup(s), sliced
canned tomato paste¼ cup(s)
canned tomatoes14 ½ oz, whole, peeled and chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, 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.