Vegan Bolognese


" This Vegan Bolognese Recipe is so hearty, no one will miss the meat! Big Bold Flavors, plus tons of umami taste and texture make this a spaghetti squash bolognese you’ll crave!"

- Debra Klein


Spaghetti Squash Onion | Garlic Carrot | Celery Paprika | Dried Basil Dried Oregano Cayenne Pepper Mushroom Red Lentils Walnuts Red Wine Diced Tomatoes Almond Milk Tamari Bay Leaves

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Prep The Squash

Slice squash horizontally into 1-2" rings. 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.

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Saute The Vegetables

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. Once slightly cooked, add in the mushrooms

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Add More Ingredients

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

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Shred The Squash

Roast in preheated 425 oven for 25 minutes.– When squash rings are tender, use two forks to pull the spaghetti strands away from the edges and onto a serving platter.

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Add The Bolognese

Ladle sauce onto prepared spaghetti squash and serve warm. Sprinkle with fresh herbs, crushed red pepper and some nutritional yeast, if desired.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.