Spaghetti Squash with White Rosemary Bolognese

spaghetti squash with rosemary bolognese


This dish is pure comfort food–a little bit lightened up with the use of spaghetti squash instead of traditional pasta. I love this served with a hearty kale salad or small bowl of pumpkin-apple soup. The squash “noodles” emulate a spaghetti texture so closely that I don’t miss the heavier option of pasta… although if you are craving  a super hearty dish, this sauce works just as beautifully atop a toothsome penne, fettucini noodle or fusilli.

Yield: 8 servings

  • 1 large spaghetti squash
  •  1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 2 tablespoons olive oil
  • 1 cup finely diced sweet onion
  • 1 sprig rosemary
  • 3 cloves garlic, minced
  • 1 tablespoon additional olive oil (for sauteeing)
  • 1 cup textured vegetable protein
  • 1 cube vegetable bouillon
  • 1 cup boiling water
  • 1 cup raw cashews, soaked for at least 1 hour and drained
  •  1/2 cup nutritional yeast
  •  1/2 teaspoon sea salt
  • 1  1/2 cup almond milk
  •  1/2 cup white vegan shredded cheese

Preheat your oven to 350 °F.

Roast spaghetti squash in oven for 30 minutes, or just until soft enough to pierce with a fork. To roast, slice squash in half, and scoop out seeds. Lightly salt the squash’s flesh, and place it facedown onto an un-greased cookie sheet in a preheated oven for 20 to 30 minutes. Do not overcook; you want the squash’s texture to resemble “noodles” rather than mush. Place in colander and let excess water drain. Toss with salt and black pepper and place into oven which has been turned off to keep warm.

Make sauce by placing onion, rosemary and garlic into frying pan with olive oil and sautéing over medium-high heat just until browned, about 7 minutes.

In a separate dish, cover TVP with boiling water and bouillon and let rest until fluffy, about 10 minute. Add to sautéed onions and cook until browned, about 5 minutes. Remove rosemary sprig. Stir in the vegan cheese to combine until melted.

Place cashews, 1/2 cup almond milk, nutritional yeast, and sea salt into food processor. Allow to blend until very smooth, about 7 minutes. Stir into TVP mix and add the remaining 1 cup almond milk. Stir often over medium heat until thickened. Salt to taste.

Serve sauce over fluffed squash “noodles”.



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5 Responses to Spaghetti Squash with White Rosemary Bolognese

  1. […] Spaghetti Squash with White Rosemary Bolognese […]

  2. I love spaghetti squash and am always looking for new and creative ways to enjoy it. I can’t wait to try this recipe!

  3. This looks so lovely! I have just discovered the amazingness that is spaghetti squash so I’m not exactly sure if I’m doing it right or what it’s supposed to taste like. Is it still supposed to be kinda firm when you bite into it?

  4. Mihl says:

    That sauce sounds great! The combination of tvp and cashews is such a great idea!

  5. White bolognese?! You are a genious! This looks awesome, Allyson. :)