Vegetable Spaghetti Bolognese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14oz Brown Rice pasta or 2 1/4 pound(s) raw spaghetti squash 1 pound(s) uncooked lean ground beef (with 7% fat) 1 cup(s) cooked kidney beans, rinsed and drained if canned 1 medium garlic clove(s), crushed 1 medium onion(s), chopped 1 medium zucchini, sliced 1 1/2 cup(s) mushroom(s), sliced 1/4 cup(s) canned tomato paste 14 1/2 oz canned tomatoes, whole, peeled and chopped 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste
* 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.
OR
Prepare Brown Rice Pasta as per package directions
* 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.
* Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.
* With a fork, scrape out spaghetti squash to form strands. Divide squash or pasta between 4 plates and top with meat sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.
OR
Prepare Brown Rice Pasta as per package directions
* 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.
* Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.
* With a fork, scrape out spaghetti squash to form strands. Divide squash or pasta between 4 plates and top with meat sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.
Nutritional Info Amount Per Serving
- Calories: 774.2
- Total Fat: 27.4 g
- Cholesterol: 85.1 mg
- Sodium: 565.4 mg
- Total Carbs: 96.1 g
- Dietary Fiber: 10.8 g
- Protein: 33.1 g
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