Roasted Spaghetti Squash & Bolognese Sauce by Jason Kempf @Jnana_Vegan

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I’m happy to post this recipe from a dear vegan Chef and friend Jason Kempf. You can find Jason on Instagram @Jnana_vegan and Facebook at Jnana Vegan he is a wonderfully creative Chef and having taste tested many of his creations I can say his food is delicious! He’s graciously shared some of the recipes that we highlighted in recent Thanksgiving & Christmas food/pottery photo shoots and I’ll be sharing them here but I do hope you’ll give him a follow and let him know what you think if you try these out!

Roasted Spaghetti Squash

  • 1 large ripe spaghetti squash

  • extra virgin olive oil

  • salt and fresh pepper, to taste

  1. Preheat oven to 350°F.

  2. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon and discard.

  3. Place squash on a baking sheet, cut side facing up and sprinkle with extra virgin olive oil, salt and pepper.

  4. Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. 

  5. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

  6. Place in a serving dish. 

Bolognese Sauce Ingredients

  • 1 small onion, chopped

  • 1/2 cup celery, minced

  • 1/2 cup carrots, minced

  • 1/2 cup mushroom, chopped 

  • 1/4 cup garlic, chopped

  • 28 oz can organic muir glen crushed tomatoes with basil

  • 12 oz Lightlife Brand meatless ground plant based crumbles 

  • 1/2 cup vegetable stock

  • 1/2 cup nut milk ( I prefer homemade brazilian or walnut milk )

  • extra virgin olive oil 

  • salt and fresh black pepper, to taste 

  • 1/4 basil and parsley (garnish) 

  • cashew parmesan cheese (garnish) 

  1. On medium heat, In a medium size stock pot, add oil, onion, celery, carrots and mushroom. Cook for 10 minutes. Season with salt and pepper. 

  2. Add meatless ground beef, cook for about 3 minutes.

  3. Add vegetable stock, cook until it reduces down, about 3-5  minutes.

  4. Add tomatoes, Simmer covered on low for 20 minutes, stirring occasionally.

  5. Add nut milk, basil and parsley, cook 2 minutes longer.

  6. Pour over spaghetti squash and enjoy1