Vegetable Spaghetti Bolognese Recipe

Name: Vegetable Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 lbs raw spaghetti squash; 1 lb uncooked lean ground beef (with 7% fat); 1 cup cooked kidney bean, rinsed and drained if canned; 1 medium garlic, clove(s) crushed; 1 medium onion, chopped; 1 medium zucchini, sliced; 1 ½ cups mushrooms, sliced; ¼ cup canned tomato paste; 14 12 ounces canned tomatoes, whole, peeled and chopped; ⅛ teaspoon table salt; ⅛ teaspoon black pepper

Servings: persons

2 14 lbs raw spaghetti squash
1 lb uncooked lean ground beef (with 7% fat)
1 cup cooked kidney bean, rinsed and drained if canned
1 medium garlic, clove(s) crushed
1 medium onion, chopped
1 medium zucchini, sliced
1 ½ cups mushrooms, sliced
¼ cup canned tomato paste
14 12 ounces canned tomatoes, whole, peeled and chopped
⅛ teaspoon table salt
⅛ teaspoon black pepper

1
Cut spaghetti squash in half and scoop out seeds.
2
Wrap each half in plastic wrap and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes.
3
Set aside.
4
Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes.
5
Break up meat with a fork several times during cooking.
6
Add tomatoes, tomato paste and herbs and season to taste.
7
Cover and cook for 10 minutes more on high power.
8
With a fork, scrape out spaghetti squash to form strands.
9
Divide squash between 4 plates and top with meat sauce.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 14 lbs raw spaghetti squash, 1 lb uncooked lean ground beef (with 7% fat), 1 cup cooked kidney bean, rinsed and drained if canned, 1 medium garlic, clove(s) crushed, and more.

Yes, Vegetable Spaghetti Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Spaghetti Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions