Have you ever had that craving for a big ass bowl of Spaghetti Bolognese but remembered that A. you're vegan, B. spaghetti makes you feel heavy and bloated and C. you know you're going to regret it right after?
Well here's the alternative! These Spaghetti Squash Bolognese Boats are completely Vegan, contain none of that heavy gluten yet still a great alternative to that comforting classic. The beef part of the bolognese is from a new company called Abbots Butcher. They do plant based meats, i've used their 'ground beef' which legit looks and tastes like ground beef, it even crumbles up the same. They are the most clean, plant based meats I've come across, all the ingredients are recognizable and contain none of that GMO crap! You can view and buy all of their products on the Milk and Eggs website here.
If you've never cooked Spaghetti Squash before, prepare for your mind to be blown. The inside part of this squash turns to spaghetti-like shreds once baked. It's really magic and I still marvel at this each time I cook with it.
There are 2 ways to best cook the Spaghetti Squash. If you're a little scared of cutting such a hearty vegetable in half then do what I did and bake it whole, this process will just take more time (70 minutes) Alternatively, if you're game (and careful) you can cut the squash in half, scoop out the seeds, brush some oil over the insides and bake them laying flat, this way the baking time is halved at 40 minutes.
All produce available from MilkandEggs.com
Serves 2
What you'll need:
1 medium to large spaghetti squash
1 small white onion, diced
380g of pasta sauce
1 packet of Abbots Butcher 'ground beef'
Handful of basil
Plant based yogurt to serve (I use Kite Hill Almond yogurt, plain unsweetened)
What to do:
Preheat oven to 400F bake
Option 1 - Stab a few holes in your spaghetti squash, place on a baking tray and bake for 60-70 minutes or until the spaghetti squash is slightly soft to touch
Option 2 - Cut spaghetti squash in half, scoop out the seeds, brush with a little avocado oil and place on a baking tray face down. Bake for 35-45 minutes or until the squash is soft to touch.
While your squash is baking, sauce your onions in a medium saucepan with a little bit of water.
Add in the 'ground beef', break it up and cook for 5 minutes
Add in the pasta sauce, cover and let simmer for 5 minutes
Once the squash is cooked, remove from the oven and allow to cool (keeping the oven on at 375F for later)
If you went for option 1 now is the time to cut the squash in half and carefully scoop out the seeds
Using a fork run it through the squash and fluff up the spaghetti strands. The strands should come away pretty easily.
Keeping the strands in each of the halves, gently create some space down the middle of each of the 'boats' and spoon in your bolognese mixture.
Place in the oven to bake for 10 minutes.
Remove from the oven, top with shredded basil leaves, a dollop of yogurt and some freshly cracked pepper.
Serve and enjoy straight from the boat.
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