Spaghetti Squash Bolognese Boats
Have you ever had that craving for a big ass bowl of Spaghetti Bolognese but remembered that A. you're vegan, B. spaghetti makes you feel heavy and bloated and C. you know you're going to regret it right after?
Well here's the alternative! These Spaghetti Squash Bolognese Boats are completely Vegan, contain none of that heavy gluten yet still a great alternative to that comforting classic. The beef part of the bolognese is from a new company called Abbots Butcher. Read on for full ingredients list and directions!
What you'll need:
What to do:
- Preheat oven to 400F bake
- Option 1 - Stab a few holes in your spaghetti squash, place on a baking tray and bake for 60-70 minutes or until the spaghetti squash is slightly soft to touch
- Option 2 - Cut spaghetti squash in half, scoop out the seeds, brush with a little avocado oil and place on a baking tray face down. Bake for 35-45 minutes or until the squash is soft to touch.
- While your squash is baking, sauce your onions in a medium saucepan with a little bit of water.
- Add in the 'ground beef', break it up and cook for 5 minutes
- Add in the pasta sauce, cover and let simmer for 5 minutes
- Once the squash is cooked, remove from the oven and allow to cool (keeping the oven on at 375F for later)
- If you went for option 1 now is the time to cut the squash in half and carefully scoop out the seeds
- Using a fork run it through the squash and fluff up the spaghetti strands. The strands should come away pretty easily.
- Keeping the strands in each of the halves, gently create some space down the middle of each of the 'boats' and spoon in your bolognese mixture.
- Place in the oven to bake for 10 minutes.
- Remove from the oven, top with shredded basil leaves, a dollop of yogurt and some freshly cracked pepper.
- Serve and enjoy straight from the boat.
Recipe by Saphira Tuffery (@peanut.head)