Spaghetti Squash Bolognese [vegan] [gluten free]

Hearty and delicious, this meat-free spaghetti squash bolognese recipe makes a yummy family meal.

Hearty and delicious, this meat-free spaghetti squash bolognese recipe makes a yummy family meal.

I was so delighted to find a spaghetti squash in my weekly vegetable bag from Sutton Community Farm a couple of weeks ago. It is such a unique vegetable.

Once cooked, its flesh transforms itself into long strands, similar to spaghetti. Topped with bolognese, it makes a tasty gluten-free meal. You are unlikely to find it in supermarkets so look out for it at your local farmers market or in your vegetable box.

Instead of meat, the bolognese sauce is made with mushrooms and lentils cooked in a rich tomato and red wine base.  The quantity below make enough for 6 people and you might even have some leftover to reheat the next day. The spaghetti squash and bolognese will reheat well in the microwave.

I like to serve this spaghetti squash bolognese topped with toasted walnuts, basil, chilli flakes as well as some nutritional yeast or shavings of (vegan/ vegetarian) parmesan.

If you are looking for more pasta recipe inspiration head over here. One of my favourite recipes includes this vegan Pasta Primavera with Watercress & Almond Pesto below which I created for Rude Wines. It is packed with vegetables and flavours. I love adding pink peppercorns on top. Slightly sweet, they are crunchy with a light pepper taste. 

I hope you enjoy this recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Spaghetti Squash Bolognese [vegan] [gluten free]

Hearty and delicious, this meat-free spaghetti squash bolognese recipe makes a yummy family meal.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Family Meals, Pasta & Noodles

Cuisine English, Italian

Servings 6 people

Calories 271 kcal

Equipment

oven tray

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 large spaghetti squash
• olive oil
• salt

FOR THE BOLOGNESE:

• olive oil
• 1 large onion finely chopped
• 3 garlic cloves crushed
• 2 celery stalks finely diced
• 200 g carrots finely diced
• 1 red pepper finely diced
• 200 g mushrooms finely chopped
• 800 g chopped tomatoes
• 2 tsp mixed Italian herbs
• 3 Tbsp sundried tomato paste
• 200 g brown lentils
• 125 ml red wine
• 500 ml water
• 250 ml vegetable stock
• 2 Tbsp soy sauce
• 1 Tbsp balsamic vinegar

OPTIONAL TOPPINGS:

• generous handful of walnuts
• basil
• vegan or vegetarian parmesan or nutritional yeast
• chilli flakes

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Instructions

 

• Preheat the oven to 200C/fan 180C/gas 6.
• Cut spaghetti squash in half lengthwise (from stem to end). Scoop out the seeds. Please on an oven tray. Drizzle with some olive oil and sprinkle some salt on top of each half. Cook in the oven for 30-40mins until soft. The longer you bake the spaghetti squash the softer the “noodles” will be.
• Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft. Add finely diced celery, carrots and pepper. Cook for a couple of minutes together.
• Add finely chopped mushrooms, chopped tomatoes, Italian herbs, sundried tomato paste, lentils, red wine, water, vegetable stock, soy sauce and balsamic vinegar.
• Stirring from time to time, cook covered for 20 mins then another 10-15mins uncovered under medium heat until the sauce has thickened and the lentils and vegetables are cooked.
• Heat a frying pan and toast the walnuts for a few minutes. Set aside.
• Remove the spaghetti squash from the oven. Gently scrape the flesh with a fork. It will come out in long spaghetti-like strands. Place the “spaghettis” on plates and top with a generous amount of bolognese.
• Serve with walnuts, parmesan shavings (or nutritional yeast), basil and chilli flakes.

Nutrition

Serving: 300gCalories: 271kcalCarbohydrates: 46gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 902mgPotassium: 1075mgFiber: 16gSugar: 13gVitamin A: 6904IUVitamin C: 47mgCalcium: 132mgIron: 6mg

Find this recipe online:

Spaghetti Squash Bolognese [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/spaghetti-squash-bolognese-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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