Low Carb Vegan Spaghetti Squash Bolognese

Enjoy a satisfying and flavorsome meal with this low carb vegan spaghetti squash bolognese recipe. Replace traditional pasta with spaghetti squash, loaded with nutrients and fiber, and top it with a hearty vegan bolognese sauce made with vegetables, herbs, and spices. This recipe is perfect for those following a low-carb or vegan diet. It is easy to make and packed with delicious flavors. Try it today and add a healthy twist to your dinner!

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 red bell pepper, finely chopped
• 8 ounces mushrooms, sliced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast in the oven for 30-40 minutes, or until the flesh is easily shredded with a fork.
5. While the squash is roasting, heat 2 tablespoons of olive oil in a large pan over medium heat.
6. Add the chopped onion and garlic to the pan and sauté until the onion is translucent.
7. Add the carrot, celery, red bell pepper, and mushrooms to the pan. Cook for 5-7 minutes, or until the vegetables have softened.
8. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, dried thyme, paprika, and red pepper flakes.
9. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
10. Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
11. Divide the squash strands among serving plates and top with the bolognese sauce.
12. Garnish with fresh basil leaves and serve hot.

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