Debra Klein

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Vegan Bolognese + Spaghetti Squash

Gluten FreeGrain FreeNo OilVegan

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This Vegan Bolognese Recipe is so hearty, no one will miss the meat! Big Bold Flavors, plus tons of umami taste and texture from mushrooms and lentils make this a plant-based bolognese you’ll crave! I love serving this hearty dish on top of spaghetti squash for a nutritious and delicious dinner.

Spaghetti Squash on two white rimmed plates, served with chunky vegan bolognese and sprinkled with fresh parsley.

This post has been updated from the original which was posted October 22, 2018. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

This easy vegetable bolognese with spaghetti squash recipe is enormously satisfying and also light and healthy. YES….both can be true. This is healthy comfort food at its finest.

Loaded with veggies and layered with spices for a flavorful plant based meal that everyone will love. This vegetable bolognese sauce is just what you’re craving and the spaghetti squash keeps the carbs and calories in check too.

Why you’ll love this recipe

  • Easy to make with ingredients you are familiar with.
  • NUTRIENT DENSE: a small amount of calories in exchange for a lot of nutrition!
  • Full bodied vegan sauce is based on the Italian Classic Bolognese…and tastes like it too.
  • A satisfying plant-based dinner that everyone will love.
  • A scoop of leftover vegan bolognese is FABULOUS on top of a salad.
  • Warm and hearty…the perfect cold weather meal.
  • Light and nutrient dense…the perfect healthy meal that won’t weigh you down.
  • Satisfies your pasta craving…without using packaged and processed food.
  • Vegan and gluten-free so everyone can enjoy it.

Ingredients and Substitutions

Ingredients for Vegan Bolognese laid out and labeled: diced tomatoes, diced mushrooms, onions, celery, garlic, shredded carrots, red lentils, almond milk, chopped walnuts, spices, red wine, almond milk, tamari and bay leaves.
  • RED LENTILS: provide: protein, fiber, energy, satiety and lower the risk of heart disease. Plus they bring texture akin to regular meat sauce. Substitute yellow split lentils. Black or brown lentils will take longer to cook, need to be soaked first and won’t fall apart in the same way.
  • MUSHROOMS: immunity boosters, help lower cholesterol, are anti-inflammatory, high in B and D vitamins, good for your brain and have cancer fighting properties. Plus, this is where the vegan umami comes from. If you need to omit the mushrooms, add in 1 Tablespoon miso paste for flavor and ¼ cup extra finely chopped nuts for texture.
  • WALNUTS: A wonderful plant source of Omega-3s, rich in antioxidants, loaded with protein, help reduce inflammation, promote a healthy gut and are good for weight control. Substitute any nut or seed…finely chopped.
  • TOMATOES: An excellent source of the antioxidant lycopene that helps lower the risk of prostate cancer, heart disease and macular degeneration. If you don’t have diced, use crushed tomatoes or a can of whole peeled tomatoes and chop them yourself.
  • ONIONS, CARROTS, CELERY, GARLIC: All the flavor builders that also offer low calorie plant based nutrients. I love the texture the shredded carrots provide.
  • SPICES: Italian basics like basil and oregano, mixed with paprika for bold flavor.
  • RED WINE: Traditional bolognese calls for red wine to build flavor without additional salt or fat. The alcohol burns off and leaves a concentrated balance of sweet and savory. If you don’t use wine, substitute with tomato juice, plus a teaspoon of vegan worcestershire.
  • TAMARI: I go for low-sodium, gluten-free tamari and it adds great flavor without adding additional sodium. A good substitute would be coconut aminos or 1 Tablespoon light miso mixed with 1 Tablespoon water.
  • ALMOND MILK: Any plant milk would work well in this recipe. Homemade almond milk is easy to make and I always have it on hand.

Spaghetti Squash

Whole spaghetti squash sitting on top of a wooden cutting board
  • A nutrient dense alternative to pasta that’s lower in carbs and calories, with good amounts of vitamin c, beta carotene and fiber.
  • Follow my directions below to make your spaghetti squash come out stringy like spaghetti!
  • The skin of this squash is not edible.
  • I love the neutral, mild, kinda buttery flavor of this winter squash because it takes on whatever the flavor of your sauce!

Perfect Spaghetti Squash

The first thing you’ll want to do is prep the spaghetti squash to release some of the moisture so you’ll wind up with long strings that resemble angel hair pasta.

Slice horizontally.
Cut out the seedy center to create a donut shaped ring.

Use a sharp knife to cut into 1-2″ horizontal rings. Cutting horizontally, rather than vertically will get you those long, tender al dente noodles. A 5″ paring knife makes this task easier. Use your knife to cut out the stringy, seedy center so you have donut shaped rings.

Spaghetti Squash Rings sprinkled with kosher salt and set on a kitchen towel.

Lay spaghetti squash rings on a kitchen towel and sprinkle with kosher salt to draw out the moisture. Leave these to sit for 15-20 minutes, then use a paper towel to brush off the salt and water that has accumulated before roasting.

While the squash sits, start the vegan bolognese sauce. Gather your ingredients and chop all veggies. Dice the onion, shred the carrot and cut celery into small dice. Mince garlic or use a microplane to zest it. Mushrooms should be diced small. Finely chop the walnuts, or use a spice grinder to make this job easier.

The active part of this recipe goes quickly, so make sure everything is ready to go before beginning to make the sauce!

Cast iron skillet with diced onions, celery and shredded carrots.
Saute veggies over medium heat.
sauteed carrots, onions and celery, then spices and garlic are added to cast iron skillet.
Stir in spices and garlic.

Saute onions, celery and carrots until translucent. Then add in garlic and spices, stirring constantly so garlic doesn’t burn.

Cast iron skillet with sauteed veggies including shredded carrots. Small diced mushrooms are added to the top of the pan.
Mix in small diced mushrooms and cook.
Red lentils and finely chopped walnuts are added to a cast iron pan that is filled with sauteed mushrooms, carrots, celery, onions and spices.
Stir in lentils and finely chopped walnuts.

Stir in mushrooms and continue to cook until they soften and their juices have released. Then add the rinsed lentils and walnuts. Mix well.

Cast iron skillet with sauteed veggies plus lentils.
Deglaze pan with wine and mix well.
diced tomatoes, almond milk and tamari are added to a cast iron pot filled with sauteed veggies for vegan bolognese
Add in diced tomatoes, almond milk and tamari

Deglaze pan with the red wine, scraping up bits that have stuck to the bottom of the pan. Then stir in the diced tomatoes, almond milk and tamari.

Chunky vegan bolognese simmering inside a cast iron skillet
Bring to a boil and then lower heat to simmer.
Chunky vegan bolognese, simmering in a cast iron skillet with bay leaves on top.
Add in bay leaves and then simmer for 30 minutes.

Stir will and bring to a boil. Lower heat to a simmer, add bay leaves and simmer for 30 minutes, stirring occasionally. After 15 minutes, add ½ cup water, stir well and continue cooking at a low simmer.

Spaghetti Squash Rings on a parchment lined baking tray
Place squash rings on parchment lined baking sheet.
Roasted spaghetti squash rings on a parchment lined baking tray.
Bake @425 for 25 minutes until tender.

At this point, go back to the squash and use a paper towel to wipe off the salt and any moisture that has accumulated. Place on parchment lined baking sheet, in a single layer. Use 2 trays if necessary. Drizzle with olive oil and sprinkle with salt and pepper. Roast in preheated 425 oven for 25 minutes, until tender but not mushy.

Large rimmed baking sheet with rings of spaghetti squash. Two forks pulling the spaghetti from the skins into spaghetti strands.

Use two forks to pull the spaghetti strands from the squash skin. It should pull away easily and remain intact, looking like angel hair pasta. Continue until all rings have been pulled from their skins. Plate the squash on a serving platter or on individual plates, ready to add the sauce.

Vegan bolognese sauce inside a cast iron skillet, sprinkled with fresh parsley.

Remove bay leaves from the red lentil bolognese. Serve chunky, as is. OR use an immersion blender to partially puree to create a vegan ragu sauce.

white plate with spaghetti squash topped with vegan bolognese

Debra’s Pro Tips

close up of a ring of spaghetti squash with two forks pulling the strands from the skins
  • It’s worth the extra minute to salt the squash rings to draw out the moisture. This step is crucial to make sure your “pasta” isn’t soggy.
  • Play around with the texture of the bolognese. I like mine with a varied texture and do us the immersion blender to make it partially creamy and somewhat chunky. The sauce will splatter and make a mess if you pan doesn’t have high enough sides….so you may want to transfer a portion to the blender, puree and then mix back in.
  • Store leftover spaghetti squash separately from the vegan bolognese. Mix when ready to reheat.

What to serve with Spaghetti Squash

White rimmed plate with twirelled sections of spaghetti squash

I love the natural buttery flavor that comes out from plain spaghetti squash. I’m happy to eat it plain with a sprinkle of salt and crushed red pepper. I also love that is readily accepts any sauce you put on it and because it has such a neutral flavor, the sauce really shines. f you’re looking for other sauce ideas—not just this insanely delish vegetable ragu–to go with your roasted spaghetti squash, here are my top choices:

  • Vegan Mushroom Stroganoff Recipe: The perfect combo…rich and decadent, healthy and tasty!
  • Vegan Basil Pesto: If you are a fan of angel hair pasta with pesto you will adore this match!
  • Easy Vegan Gravy: I know, I know….sounds a bit weird….ask hubby though, he swears by this one!
  • Oil Free Romesco: Add ½ cup almond milk for a creamy, dreamy, decadent sauce that you can make from pantry ingredients in 5 minutes.
  • Carrot Top Pesto: Cuz, there’s more than one way to make pesto…and fresh basil isn’t always easy to come by.
  • Green Tahini Sauce: This sauce is so good and so versatile, it tastes good on EVERYTHING….and takes just 5 minutes to make.

What to serve with Red Lentil Bolognese

Honestly, I sometimes eat this with a spoon, and nothing else. It has such a great depth of flavor and texture…making it so satisfying. BUT, if you’re looking for other ways to serve this vegan lentil bolognese (or ideas for any leftovers you may have), here are my top choices:

Red lentil and mushroom vegan bolognese in a cast iron skillet, sprinkled with fresh parsley.
  • Basic Cauli Rice: This simple recipe will take just 5 minutes to make…the reason I keep riced cauliflower in my freezer at all times…and it tastes great with vegetable bolognese on top.
  • Whole Roasted Cauliflower: So decadent to serve with this vegan ragu poured over the top. One of our favorite special occasion vegan meals.
  • Roasted Veggies: Take whatever you have, chop into bite sized pieces, drizzle with olive oil, S+P and roast at 425 for 15-20 minutes….mix into sauce for a delicious vegetable bolognese.
  • Mashed Potatoes and Root Veggies: This one is a no-brainer….and incredibly delicious. Healthy vegan mashed potatoes smothered in a protein rich, super satisfying sauce….sign me up!
  • Vegan Dinner Rolls: Use these amazing and easy rolls and scoop in some of this chunky vegan ragu for a sloppy joe like none other.
Two white rimmed plates filled with spaghetti squash and vegan bolognese.

Meal Prep and Storage

  • SERVE: Plate spaghetti squash and ladle on the bolognese. Sprinkle with fresh parsley, crushed red pepper and nutritional yeast.
  • PREP AHEAD: Vegan Bolognese Sauce can be made in advance and stored in the fridge. Spaghetti squash is best prepared just before serving.
  • STORE: Spaghetti squash will stay good in the fridge, stored by itself for 3 days. Sauce will stay good in the fridge for 5 days.
  • FREEZE: Be sure sauce is totally cool before transferring to containers. It will stay good in the fridge for 3 months. Spaghetti squash doesn’t freeze well.
  • REHEAT: Preheat oven to 350. Reheat for 15 minutes, or until heated through.

📖 Recipe

White rimmed plate filled with spaghetti squash and covered with red lentil vegan bolognese sauce.

Vegan Bolognese over Spaghetti Squash

Author: Debra Klein
This is THE BEST Vegan Bolognese Recipe. It's loaded with plant based texture and flavor, easy to make and healthy too. Spaghetti Squash Bolognese is nutrient dense, low in calories and carbs and incredibly satisfying.
5 from 22 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 263 kcal

Equipment

Ingredients
  

Spaghetti Squash

  • 1 medium Spaghetti Squash
  • Drizzle of Olive Oil*
  • Salt + Pepper

Vegan Bolognese Sauce

  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 medium carrot shredded
  • 1 stalk celery small dice
  • 1 teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 cups assorted mushrooms * diced
  • 1 cup red lentils rinsed well and picked over
  • ¾ cup finely chopped walnuts*
  • ½ cup red wine*
  • 1 28-oz can diced tomatoes
  • ½ cup almond milk*
  • 2 Tablespoons Tamari
  • 2 Bay Leaves

Instructions
 

  • Slice squash horizontally into 1-2" rings. They'll look like donuts after you scoop out the seeds. I use a medium sized sharp knife. A paring knife will also work well. As long as your knife is sharp, this task will be easy to perform. Place squash rings on a kitchen towel, spread into one layer and sprinkle with coarse salt. The salt will draw out the water in the squash, so leave them to sweat.
  • In a large skillet, warm oil over medium heat and saute onion for 5 minutes until translucent. Add in garlic, carrots, celery and dried spices. Cook for 3 minutes and then add in the mushrooms. Continue to stir and cook until mushrooms soften and release their juices, about 5 minutes.
  • Preheat oven to 425 and line a large baking tray with unbleached parchment paper.
  • Stir in the lentils and walnuts, and mix well. Then add the wine to deglaze the skillet, scraping up any bits that have stuck to the bottom. Pour in the tomatoes, milk and tamari and mix well. Add the bay leaves and bring to a boil. Lower the sauce to simmer and cook for 15 minutes
  • Use a paper towel to brush off the salt and any liquid that has accumulated on the squash rings. Place on prepared baking pan in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. See NOTES if you're not using any oil. Roast in preheated 425 oven for 25 minutes.
  • While squash rings are roasting, check in with your sauce. Stir well, after the first 15 minutes are up, add ½ cup water and stir again. Cook for another 15 minutes over low heat. stirring occasionally to be sure nothing is sticking to the bottom of the pot.
  • When all is tender, remove the bay leaves and assess for chunkiness. I like to blitz a bit of it with the immersion blender for a thick and slightly less chunky sauce that resembles a ragu. It’s an optional step that is subjective…and it will have the same delicious taste whether you do this or not.
  • When squash rings are tender, use two forks to pull the spaghetti strands away from the edges and onto a serving platter.
  • Ladle sauce onto prepared spaghetti squash and serve warm. Sprinkle with fresh herbs, crushed red pepper and some nutritional yeast, if desired.

Notes

OLIVE OIL: If you don't use oil, you can brush the top of the squash circles with water or veggie broth so it doesn't dry out and there is something for the salt and pepper to stick to.
MUSHROOMS: I used a combination of shitake and baby bellas. Any fresh mushroom will work in this recipe. If you omit the mushrooms, add 1 Tablespoon light miso paste to get some of that umami flavor and add an additional ¼ cup finely chopped walnuts for more texture.
LENTILS: Red lentils cook more quickly and break down better than brown or black lentils. If you had to substitute, the only other lentil I'd recommend for this recipe is split yellow lentils. Any other lentil and you will need to soak them first, or increase the cooking time.
WALNUTS: Use your spice grinder to cut back on prep time. You can substitute another nut, or even pumpkin or sunflower seeds for the walnuts, just be sure to chop them finely.
RED WINE: If you need a sub, use tomato juice or even V8 juice.
TO STORE: Bolognese sauce will stay good in the fridge for 5 days or freeze for up to 3 months. Store leftover spaghetti squash separately. Reheat in 350 oven for 20 minutes, until warmed through.

Nutrition

Serving: 1gCalories: 263kcalCarbohydrates: 29gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 11gSodium: 766mgFiber: 9gSugar: 9g
Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

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    5 from 22 votes (5 ratings without comment)

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    Recipe Rating




  1. Tina

    I love the four seasons. As one is ending, there is something special about the next one. I just wish our Winters weren’t so long here. Your vegan bolognese looks so comforting right now. I think it’s the perfect Fall meal. Definitely going to have to make this.

    Reply

    • Debra Klein

      I’m with you with a vote for a shorter winter! Meantime, we can comfort ourselves with a big bowl of vegan bolognese!

      Reply

  2. Tina

    What a wonderful vegan bolognese that is packed full of flavor and depth! I’ve served this over collard greens but spaghetti squash is definitely classic! I know I’ll be ready for cool weather this season with such a wonderful comfort food dish!

    Reply

    • Debra Klein

      Would love to try this over greens….great idea!

      Reply

  3. Gloria

    This is similar to a post I did last week…and it looks delicious too. Lots of flavour and nutrition in this….and the meat lovers will love it too. Spaghetti squash is the most fun squash of all.

    Reply

    • Debra Klein

      Right….super fun….and so tasty!

      Reply

  4. Lisa

    5 stars
    My family always loves a good bolognese — and though we are meat eaters, we enjoy trying all types of food. I love this lightened up bolognese with the lentils — that makes so much sense — but the walnuts really intrigue me in this recipe, as does the tamari. I wouldn’t normally associate that with bolognese — but I’m guessing it just adds that umami flavor, right? This sounds like a really great option for a lightened up comfort food meal.

    Reply

  5. Tracy Koslicki

    5 stars
    Satisfying and healthy? That’s usually my biggest battle when I eat healthy – it never really fills me up. But with lentils, I think this’ll do the trick! It’s perfect for my toddler to get extra veggies in her!

    Reply

  6. Traci

    Wow, the lentils are unexpected, yet sound perfect for this! Best part is, I almost always have all of these ingredients on hand, for the win 🙂 Now that spaghetti squash is everywhere, this recipe is perfect. Thanks for sharing with us!

    Reply

    • Debra Klein

      I know…a pantry forage meal for sure!

      Reply

  7. Traci

    5 stars
    Wow, the lentils are unexpected, yet sound perfect for this! Best part is, I almost always have all of these ingredients on hand, for the win 🙂 Now that spaghetti squash is everywhere, this recipe is perfect. Thanks for sharing with us!

    Reply

  8. Carmy

    This looks so good! I love the swap of spaghetti squash instead of regular spaghetti as it decreases the calorie content. I also love the inclusion of lentils to “beef” it up without the meat!

    Reply

    • Debra Klein

      Every little swap adds up (actually reduces the calories)! Still delicious while adding so much nutrition!

      Reply

  9. Carmy

    5 stars
    This looks so good! I love the swap of spaghetti squash instead of regular spaghetti as it decreases the calorie content. I also love the inclusion of lentils to “beef” it up without the meat!

    Reply

  10. Debra Klein

    I hear ya! This sauce is so tasty that you can easily sneak things in…and my kids do enjoy the spaghetti squash.

    Reply

  11. Debra Klein

    Exactly. It all adds up for that irresistible flavor. The walnuts add some texture…just be sure you chop them finely, or they will be a little too crunchy. Total comfort food, without the food coma afterwards.

    Reply

  12. Annemarie

    Maybe this will be the year you get used to the New England winters. Probably not though, since I’ve been here my whole life and I’m still not used to them. 🙂 However, some comforting ‘meaty’ vegan bolognese over spaghetti squash can certainly help us face those cold, dark days with fortitude. Thanks for sharing!

    Reply

    • Debra Klein

      Haha…I doubt winter will ever sit well with me. Maybe if it was shorter? Meantime I’m going to keep a pot of cozy on the stove.

      Reply

  13. Annemarie

    5 stars
    Maybe this will be the year you get used to the New England winters. Probably not though, since I’ve been here my whole life and I’m still not used to them. 🙂 However, some comforting ‘meaty’ vegan bolognese over spaghetti squash can certainly help us face those cold, dark days with fortitude. Thanks for sharing!

    Reply

  14. Sean@Diversivore

    I’m always eager to try out a new meatless meat sauce (especially since my pregnant wife is on and off with meat lately). Walnuts are definitely something I forget to incorporate. I love how nutrient dense and healthy this is!

    Reply

    • Debra Klein

      Your pregnant wife is lucky to have you looking out for her….walnuts are full of omega 3s and folate….all great for a pregnant woman (and the rest of us too!).

      Reply

  15. Sean@Diversivore

    5 stars
    I’m always eager to try out a new meatless meat sauce (especially since my pregnant wife is on and off with meat lately). Walnuts are definitely something I forget to incorporate. I love how nutrient dense and healthy this is!

    Reply

  16. Stef

    I grew up with cold winters and I still can’t get used to them. We are trying to eat more an more veggies and I love this twist on bolognese. I can’t wait to try it. Really any excuse for me to buy squash in the fall makes me happy. 🙂

    Reply

    • Debra Klein

      Glad to know I’m not alone on this winter thing….I find this warm and hearty bolognese that sticks to the bones does help.

      Reply

  17. Stef

    5 stars
    I grew up with cold winters and I still can’t get used to them. We are trying to eat more an more veggies and I love this twist on bolognese. I can’t wait to try it. Really any excuse for me to buy squash in the fall makes me happy. 🙂

    Reply

  18. Dana

    Now THIS is a bolognese I can get down with. Despite the fact that I’m not vegan and eat beef here and here, meaty bolognese sauce is something that has always made my stomach turn. I love the idea of a heartier sauce, but a legit bolognese just didn’t agree with me. This recipe is a great solution—still hearty, and easy on my belly. I love the addition of walnuts!

    Reply

    • Debra Klein

      Exactly the profile I created this recipe for. I have often had that same turned stomach and I just feel satisfied and good after eating this. Enjoy.

      Reply

  19. Dana

    5 stars
    Now THIS is a bolognese I can get down with. Despite the fact that I’m not vegan and eat beef here and here, meaty bolognese sauce is something that has always made my stomach turn. I love the idea of a heartier sauce, but a legit bolognese just didn’t agree with me. This recipe is a great solution—still hearty, and easy on my belly. I love the addition of walnuts!

    Reply

  20. Amanda

    I love that you’ve made bolognese sauce with mushrooms and lentils! So hearty, satisfying, and good for you. Lentils are one of my favorite staples in my pantry – they’re just so versatile and delicious! Such a great idea to serve this over spaghetti squash. We just bought some at the market yesterday, and this will be a great way to prepare it!

    Reply

    • Debra Klein

      Thank you! Lentils are a pantry staple for us as well. This dish is so nutritious and satisfying…..enjoy!

      Reply

  21. Amanda

    5 stars
    I love that you’ve made bolognese sauce with mushrooms and lentils! So hearty, satisfying, and good for you. Lentils are one of my favorite staples in my pantry – they’re just so versatile and delicious! Such a great idea to serve this over spaghetti squash. We just bought some at the market yesterday, and this will be a great way to prepare it!

    Reply

  22. Lindsay Howerton-Hastings

    5 stars
    This is so cozy for winter, can’t wait to make again!

    Reply

  23. Sue

    5 stars
    I love spaghetti squash and using this bolognese makes it even better! My new go-to!

    Reply

  24. Carmy

    5 stars
    I love how delicious and hearty this is!

    Reply

  25. Julia

    5 stars
    I LOVE bolognese, love that this is over spaghetti squash so it’s lower on carbs.

    Reply

  26. Jamie

    5 stars
    So delicious and hearty!

    Reply

  27. Brianna

    5 stars
    Such a great veggie dinner! Everyone loved it!

    Reply

  28. nancy

    thanks for this plant base alternative spaghetti with squash!! its lovely

    Reply

    • Debra Klein

      You’re welcome. Enjoy.

      Reply

  29. Megan Ellam

    5 stars
    Yummo! I can never find a spaghetti squash to try this.

    Reply

  30. Alice P

    5 stars
    This was delicious! My family really enjoyed it, and I loved feeling like I had a plate of meaty sauce with spaghetti! The instructions for the spaghetti squash are great- I’ve never done it that way, and it worked very well.

    Reply

    • Debra Klein

      Love to hear that you were successful in making the spaghetti squash this way.I think it’s a game changer rather than scooping it our of squash halves, and I totally agree that this vegan bolognese is super satisfying and gives off a meaty vibe!

      Reply