Bolognese sauce on spaghetti squash

Chef Peachy Seiden from the Health Smart Cooking School:

Spaghetti Squash with Health Smart Bolognese Sauce

Bolognese Sauce:

  2 tbsp olive oil

  3 carrots, diced

  3 celery stalks, diced

  1 stalk leek, chopped

  1 large onion, chopped

  1 cup chopped tomatoes (or canned tomatoes)

  1 15 oz. can tomato sauce

  1 cup almond milk

  2 tbsp Peachy’s herb mix:  basil, oregano, thyme, garlic or Italian seasoning

  Parmesan cheese

  2 cups fresh kale, chopped or baby spinach

  ¾ to 1 cup water

  1 tbsp brown sugar

  Salt and pepper, to taste

 1 whole medium spaghetti squash, cooked (steamed in small amount of 

     water, covered pot)

 

 Heat oil in large deep skillet.  Add onions, carrots, celery.  Cook on low heat, covered for 5-6 minutes.

 Add tomatoes, tomato sauce, milk and herbs.

 Season with salt, pepper and brown sugar.  Cover and let simmer on low heat for 20 minutes.

Serve on top of spaghetti squash.

Sprinkle with Parmesan cheese.

 

Nutrition Information per serving:

301 Calories, 13.8 g Protein, 48 g Carbohydrates, 8 g Fiber, 7.6 g Fat, 6.5 mg Cholesterol, 847 mg Sodium

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