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Spaghetti Squash with Vegetable Bolognese
Recipes
Spaghetti Squash with Vegetable Bolognese
6 servings
60 minutes total (Active 20 minutes)
Ingredients
  • 1 medium fresh spaghetti squash (about 3 lb)
  • 2 cups water, divided
  • 2 medium carrots
  • 1 small sweet onion
  • 9 oz sliced portabella mushrooms
  • 10 oz fresh cauliflower florets
  • 6 cloves garlic
  • Cooking spray
  • ¾ cup walnut halves
  • ¼ cup julienne-cut, sun-dried tomatoes (about 1 oz)
  • 2 teaspoons kosher salt
  • 2 teaspoons everything Italian seasoning
  • 2 tablespoons nutritional yeast
  • 4 cups canned diced (or crushed) tomatoes (about 32 oz)
  • 0.5 oz fresh basil
Steps
  1. Pierce squash all over with a fork. Place 1 cup water in multicooker pot; add trivet and place squash on trivet. Seal lid following manufacturer's instructions and cook on HIGH 25 minutes. Let pressure naturally release 10 minutes.
  2. Meanwhile, chop carrots and onion coarsely. Place mushrooms, cauliflower, garlic, carrots, and onions in food processor bowl (in batches) and pulse until pea-sized.
  3. Coat vegetable mixture with spray; place in large, nonstick stockpot on medium-high. Cook 10–12 minutes, stirring often, until mixture is dry and volume is reduced by one-half. Release remaining steam from cooker and remove squash carefully. Cut squash in half across the middle or end to end; let stand to cool slightly.
  4. Place walnuts and sun-dried tomatoes in food processor bowl; pulse into fine crumbs. Combine walnut mixture with salt, seasoning, and nutritional yeast. Add chopped tomatoes, remaining 1 cup water, and walnut mixture to pot. Reduce heat to medium-low and simmer 10–12 minutes until mixture thickens slightly and all vegetables are tender. Chop basil coarsely (¼ cup).
  5. Remove seeds from squash and discard. Pull spaghetti strands out of squash gently using a fork, then discard skin. Spoon sauce onto platter, make indentation in center, and top with spaghetti squash. Serve.
Other Preparation Methods

    Cut squash in half across the middle from end to end; scrape out seeds and discard. Pull spaghetti strands out of the squash gently using a fork, then discard skin.

Amount per ⅙ recipe serving: Calories 220, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 760mg, Total Carb 31g, Fiber 12g, Sugars 15g, Protein 7g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%