What You’ll Need For This Vegan Bolognese Recipe:

1 Spaghetti Squash

1 Sliced Organic Zucchini

2 Cups Organic Broccoli Florets

1 Clove Organic Garlic

1 Cup Sliced Organic Mushrooms

2 Cups Organic Baby Spinach

1 Jar Organic Vegan Marinara Sauce

1 Package Organic Tempeh

Organic Extra Virgin Olive Oil

Dried Oregano

Cumin Powder

Garlic Powder

Himalayan Pink Salt

Fresh Ground Pepper

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• Start by pre-heating the oven to 450 degrees and place foil down on a baking sheet
• Wash all of your veggies and set aside
• Cut the spaghetti squash in half, scoop out the seeds and rinse
• Coat the inside of your spaghetti squash halves with organic extra virgin olive oil and season with Himalayan pink salt, pepper, oregano and garlic powder
• Place the squash halves face down (rind up) on your foil lined baking sheet and once your oven in ready bake at 450 degrees for about 25 minutes (depending on your oven!)
• While the squash is baking get your sauce going! First start by heating some more organic extra virgin olive oil over low-medium heat in a medium pan, add chopped garlic and sauté
• Once the garlic begins to brown it’s time to add your tempeh, crumble the tempeh into the pan and continue to sauté; season to your liking with pink salt, pepper and oregano
• Add in your mushrooms, zucchini and broccoli and continue to sauté
• Once everything looks cooked down a bit, add in your sauce and fresh spinach, lower the heat and cover
• By this time your squash should be about done, you can tell it’s done once the top of the rind begins to brown (or just before)
• Remove your squash and let cool for a few minutes.. once it cools enough to be handled, drag a fork along the inside to remove the “noodles”
• Serve with your vegan bolognese sauce on top! I love to top it off with some vegan parmesan cheese 🙂 My favorite topping for this bolognese recipe is from Go Veggie !

♡