Roasted Spaghetti Squash with Vegetarian Bolognese

Ingredients

• 1 large spaghetti squash (about 3 pounds)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh oregano
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 2 stalks celery, cut into large pieces
• 1 medium carrot, cut into large pieces
• 1 small onion, cut into large pieces
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 cups TVP (textured vegetable protein)
• 3 tablespoons nutritional yeast flakes
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 cup vegetable stock
• 1 cup oat milk
• 1 bay leaf
• 1/2 to 1 teaspoon red pepper flakes
• 1 large sprig basil
• 1 sprig oregano
• Crispy Kale Chips, for garnish (recipe follows)
• 1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
• 1 bunch kale
• 1 teaspoon olive oil
• Kosher salt and freshly ground pepper

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