Vegetable spaghetti bolognese

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
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!


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.