I love the Spaghetti Squash Bolognese from a local restaurant called, Craig’s, but it’s always hard to get a delivery from there. This beautiful plant-based chef @madelinesteitz came into my life and made me an even better version of this dish.
Are you even ready for this hearty and delicious Vegan Spaghetti Squash Bolognese recipe?! It is packed with flavor, loaded with nutrients, and wildly satiating. And what’s even better? It can be made entirely with ingredients from Trader Joe’s so your shopping will be quick and convenient! So, what are you waiting for? Get to cookin’!
Ingredients:
Spaghetti Squash
5 Large Tomatoes
3 Lemons
2 Leeks
Splash of Olive or Avocado Oil
Fresh basil to taste
2 heads of garlic
Trader Joe’s Beefless ground beef
Spaghetti Squash:
Preheat oven to 350. Cut squash in half, lengthwise, and de-seed. Coat with oil, salt & pepper. Bake cut side down for 30 minutes.
Rub lemon halves inside the squash, and bake for an additional 10-15 min, until fork tender. Remove “noodles” using a fork.
Sauce:
Halve lemons, tomatoes and garlic. Place cut side down in cast iron with oil, salt and pepper. Bake for 30 min at 350 (bake at the same time as squash).
Remove from oven and start on stovetop over medium heat. Remove lemons & garlic. Juice lemons into pan, save lemon halves for squash! Squeeze out roasted garlic cloves into pan. They will be HOT.
Dice, rinse & strain leeks. Add to pan. Once leeks have cooked down, mash everything together using your spatula. Add chopped basil and “beef”. Simmer on low until all ingredients have combined.
