Low-Carb, Vegan Spaghetti Squash 'Bolognese' Recipe

Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened about 10 minutes.

Meanwhile heat oil in a saucepan over medium heat and cook onion until soft and translucent about 4 minutes. Add vegetarian ground beef tomato sauce peanut butter oregano paprika thyme tomato paste turmeric salt and pepper and mix well. Simmer until sauce is heated through and starts to thicken 5 to 10 minutes.

Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.