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 include 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.
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