Spaghetti Squash Bolognese

Spaghetti squash bolognese is one of my favorite comfort food recipes and it's great as a make-ahead meal. It can last for several days in the refrigerator, along with cooked spaghetti squash. The sauce and cooked spaghetti squash noodles can also be stored in the freezer for a few months and thawed in the refrigerator overnight.

Here's my plant-based, low carb version of spaghetti and bolognese sauce. This recipe combines my Cauliflower Bolognese sauce with my Simple Spaghetti Squash recipe. You can find the omnivore's version of bolognese sauce in my cookbook, Cooking for the Specific Carbohydrate Diet page 160.

I also added my cashew cream recipe below if you decide to add some to the bolognese sauce to make it a bit richer and creamer. Cashew cream can be used with this plant-based version or the omnivore version in my cookbook. If you're doing dairy, top the plate with graded Parmesan. I recommend using a fresh chunk of Parmesan to avoid caking agents and additives that might be used in the pre-made graded version. Enjoy!