Best Vegan Spaghetti Squash Bolognese
Questa ricetta è disponibile anche in italiano
If you’re looking for a hearty dish with a plant-based option, this vegan spaghetti squash Bolognese recipe is quick and simple to make!
Are you looking for a delicious, vegan-friendly way to enjoy the flavours of pumpkin and spaghetti squash? Look no further!
This vegan pumpkin spaghetti squash recipe requires ONLY 4 INGREDIENTS and combines the sweet, earthy taste of pumpkin with the classic texture of spaghetti squash for a dish that’s perfect for a cosy autumn meal.
It also is the perfect way to use up your leftover vegan Bolognese or ragù, as well as being:
– gluten free
– low carb
– soya free
– nut free
Not only is this vegan spaghetti squash recipe quick and easy to make, but it’s also packed with plant-based nutrition. So get ready to tantalize your taste buds with this tasty vegan dish!
How to make Spaghetti Squash Bolognese
STEP 1 – ROAST THE SQUASH
Cut the squash in half lengthwise, scoop out the seeds, season with salt (and pepper for an extra kick), arrange it flesh down on a baking tray and pop it in a 200°C (390°F) oven for 40 minutes.
STEP 2 – MAKE THE SAUCE
If you don’t have any leftovers, you can make your favourite vegan Bolognese sauce. I suggest my WFPB chickpea ragù, which is the one that I have used for this recipe.
To make your plant based Ragù or Bolognese can also use:
– Vegan Mince (there are lots lots lots of alternatives all over the globe, especially during Veganuary)
– TVP (nowadays it can be found soya, pea or fava bean based)
– Seitan (gluten protein)
– Lentils (for a whole food plant based version)
– Mushrooms (for a meaty and umami rich alternative)
– Nuts (for an hearty and crunchy sauce)
or a combination of those.
Use the plant protein that suits better your dietary needs.
STEP 3 – ASSEMBLE THE BOAT
Once the squash is ready, turn it flesh up and shred its pulp with a fork. You’ll end up with the iconic “spaghetti”, typical to this squash variety.
Fluff them up, then top with vegan Bolognese of your choice and vegan shredded cheese. If you’d like to keep this recipe WFPB skip the cheese and use a mix of nutritional yeast and nuts instead. If you’d like to make your own meltable vegan cheese I recommend my Vegan Mozzarella recipe.
STEP 4 – BAKE
Place the squash boats back in the oven for 15 more minutes, just enough time for the vegan cheese to melt and turn bubbly and sexy.
Enjoy your vegan spaghetti squash Bolognese straight away, accompanied with a side salad if you fancy.
Leftovers can be refrigerate in an airtight container for up to 5 days.
Reheat leftovers in the oven or in the air fryer basket for 5-10 minutes, or in the microwave for a couple of minutes at 800-900W.
Best Vegan Spaghetti Squash Bolognese Recipe
Ingredients:
1 Spaghetti Squash (Cucurbita Pepo)
500 g Vegan Bolognese (I used my Chickpea Ragù)
110 g Vegan Cheese Shreds (Cheddar or Mozzarella style)
Salt
Method:
1. Cut the squash in half lengthwise, scoop out the seeds, season with salt (and pepper for an extra kick), arrange it flesh down on a baking tray and pop it in a 200°C (390°F) oven for 40 minutes.
2. Shred the pulp with a fork to make pumpkin “spaghetti”.
3. Top with vegan Bolognese (1 cup on each half) and vegan shredded cheese.
4. Place squash back in the oven for 15 more minutes, or until vegan cheese is melted and bubbly.
5. Serve hot with some fresh herbs like basil or parsley.
