Meatless Monday: Roasted Spaghetti Squash & Veggie Bolognese
Serves: 4
  • 1 large spaghetti squash, halved
  • 185g Gardein Meatless Ground (you can use another brand if preferred)
  • ½ jar your favorite spaghetti sauce (preferably organic)
  • 2 tsp olive oil
  • ½ white onion, chopped
  • 1 clove garlic, minced
  • 1 cup fresh mushrooms, chopped
  • 1 large zucchini, chopped
  • 1 medium carrot, chopped
  • Salt
  • Pepper
  • ½ cup parmesan cheese, grated (optional, garnish)
  • Fresh basil (optional, garnish)
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise, remove seeds and inner fibers. Drizzle both halves with 1 tsp olive oil, and season with salt and pepper, and rub minced garlic over both halves.
  3. Place on a baking tray cut side up. Cook in oven for about 1 hour, or until flesh is soft.
  4. After the squash has been cooking for about 40 minutes, begin to make your sauce.
  5. Heat 1 tsp oil in a pan at med-high heat. Add in onions and garlic and cook until softened.
  6. Add carrots, zucchini, and mushroom and continue to cook until all vegetables are softened - about 7 minutes.
  7. Add in Meatless Ground, and cook through until well heated.
  8. Pour in ½ jar tomato sauce and stir until sauce is slightly bubbling and heated through. Turn heat to low.
  9. Remove squash from oven, use a fork to scrape out the inner flesh and divide into 4 bowls.
  10. Top each portion of spaghetti squash with ½ cup veggie bolognese.
  11. Garnish with 1-2 tbsp grated parmesan cheese and fresh basil.
Recipe by Nutrition in the Kitch at