Scale

1 medium spaghetti squash

1 tbsp olive oil (divided)

½ tsp Italian seasoning or Herbes de Provence

Salt & pepper to taste

¾ cup mozzarella cheese (cubed or shredded)

For the Veggie Bolognese:

7 oz vegan ground meat (like Gardein or Beyond)

1 tbsp olive oil

1 onion, minced

2 garlic cloves, minced

1 tbsp tomato paste

1 cup tomato or marinara sauce

1 bunch fresh basil, chopped

1 tsp paprika

¼ tsp salt & pepper

Preheat oven to 400°F. Cut squash in half and scoop out seeds.

Drizzle with olive oil, season with herbs, salt & pepper. Bake cut-side down for 30 mins.

In a skillet, sauté onion & garlic in oil. Add vegan ground meat, cook 5 mins.

Stir in tomato paste, sauce, and basil. Simmer 5–10 mins. Season to taste.

Loosen baked squash with a fork to form “noodles.”

Fill with the veggie mixture, top with mozzarella.

Broil for 10 mins until cheese is bubbly and golden.