Roasted Spaghetti Squash with Vegetarian Bolognese
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 449
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 47
- Dietary Fiber
- 19
- Sugar
- 20
- Protein
- 42
- Cholesterol
- 12
- Sodium
- 1396
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
2 stalks celery, cut into large pieces
1 medium carrot, cut into large pieces
1 small onion, cut into large pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups TVP (textured vegetable protein)
3 tablespoons nutritional yeast flakes
1 28-ounce can whole peeled San Marzano tomatoes
1 cup vegetable stock
1 cup oat milk
1 bay leaf
1/2 to 1 teaspoon red pepper flakes
1 large sprig basil
1 sprig oregano
Crispy Kale Chips, for garnish (recipe follows)
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
Crispy Kale Chips:
1 bunch kale
1 teaspoon olive oil
Kosher salt and freshly ground pepper
Directions
- Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
- Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
- Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
- To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
Crispy Kale Chips:
- Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.