Vegetable Spaghetti Bolognese

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/4 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 1/2 cups mushrooms, sliced
• 1/4 cup canned tomato paste
• 14 1/2 ounces canned tomatoes, whole, peeled and chopped
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper

Recipe

• 1 cut spaghetti squash in half and scoop out seeds. 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. set aside.
• 2 combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. break up meat with a fork several times during cooking.
• 3 add tomatoes, tomato paste and herbs and season to taste. cover and cook for 10 minutes more on high power.
• 4 with a fork, scrape out spaghetti squash to form strands. divide squash between 4 plates and top with meat sauce.