Vegetarian

Spaghetti Squash with Eggplant Bolognese takes several minutes to prepare.

Spaghetti Squash with Eggplant Bolognese takes several minutes to cook.

Spaghetti Squash with Eggplant Bolognese makes 8 servings.

The ingredients for Spaghetti Squash with Eggplant Bolognese are:

1 cup dry red wine
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium eggplant (about 1 pound), peeled and chopped
12 ounces button or cremini mushrooms, chopped
2 teaspoons chopped fresh rosemary
3 tablespoons no-salt-added tomato paste
1 (28-ounce) can no-salt-added crushed or diced tomatoes
1 1/2 cups low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
2/3 cup plain unsweetened almond milk
3 tablespoons chopped fresh basil, divided
8 cups spaghetti squash, cooked
2 tablespoons olive oil

Here is how you make Spaghetti Squash with Eggplant Bolognese:

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil. To serve, cook spaghetti squash: cut squash in half, season with salt, pepper, & olive oil. Bake in 350 oven for 35-40 minutes cut side down. Cool slightly and separate squash from shell. Serve sauce over squash and garnish with remaining basil.Serving Size: 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user JSDMEMPHIS.

The nutritional information for Spaghetti Squash with Eggplant Bolognese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.5

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 396.8 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 5.8 g
• Protein: 5.3 g