This spin on Spaghetti Bolognese is vegan, gluten-free, and dairy-free. Additionally, it is super simple to make, and while it packs minimal calories compared to the original, it provides all the same comfort & warmth!
1 medium-sized Spaghetti Squash
20-24 oz. (1 jar) Strained Tomatoes
15 oz. (1 can) Black Beans
10 (appx.) medium White Mushrooms
Other desired Spices (I used Oregano, Basil, Rosemary, & a touch of Crushed Red Pepper)
Handful of Baby Kale or Arugula
I used Minimalist Baker's recipe¹ and it was delicious! Keeps in the refrigerator for 3-4 weeks.
3/4 c. Raw Cashews
3 tbsp. Nutritional Yeast
3/4 tsp. Sea salt
1/4 tsp. Garlic Powder
For the Spaghetti: Halve your spaghetti squash and remove seeds. Place on a baking tray (skin side down), sprinkle with salt and pepper, and spray or drizzle with avocado oil. Set in the oven to bake at 425°F for about 40 minutes, or until you can easily pierce it with a fork. Once perfectly cooked, remove from oven. Let cool for a little (so you don't burn your fingers!) and then scoop out the flesh with a fork.
For the Sauce: Add all ingredients to a large saucepan, except for the greens. Warm on stove over medium-low heat. Towards the end, add scooped spaghetti squash and greens. Mix, remove from heat, and plate.
For the Parmesan Cheese: Combine all ingredients in a blender and blend. Sprinkle on top of this dish, and store the rest in a sealed jar in your refrigerator to use throughout the next 3-4 weeks.
*Use organic ingredients whenever possible for maximum health benefits and taste! Check to assure that canned and jarred items have no added ingredients.
¹ Baker, Minimalist. “Vegan Parmesan Cheese Recipe | Minimalist Baker Recipes.” Minimalist Baker, 31 Oct. 2014, minimalistbaker.com/how-to-make-vegan-parmesan-cheese/.