Best Vegan Spaghetti Squash Bolognese
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!
Servings: 2 boats
Calories: 432kcal
Ingredients
- 1 Spaghetti Squash Cucurbita Pepo
- 200 g Vegan Bolognese I used my Chickpea Ragù
- 110 g Vegan Cheese Shreds Cheddar or Mozzarella style
- Salt to taste
Instructions
- 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.
- Shred the pulp with a fork to make pumpkin "spaghetti".
- Top with vegan Bolognese (1 cup on each half) and vegan shredded cheese.
- Place squash back in the oven for 15 more minutes, or until vegan cheese is melted and bubbly.
- Serve hot with some fresh herbs like basil or parsley.
Notes
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.
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.
Nutrition
Calories: 432kcal | Carbohydrates: 66g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 964mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1026IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 5mg