The Kitchen Diva's Vegetarian Spaghetti Bolognese

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1 lb soy-based meat alternative, preferably sausage-flavored

1 tbsp olive oil

1 onion, peeled and diced

2 cloves garlic, peeled and minced

2 large Portobello mushrooms, cleaned, stems removed, and caps finely minced (Finely mincing the mushrooms gives them an appearance and texture similar to ground meat.)

1 large zucchini, washed, ends removed, and diced

1 tbsp vegetarian Worcestershire sauce

1 tsp salt, divided

2 tsp ground black pepper, divided

2 tbsp Italian seasoning, divided

1/2 tsp nutmeg

1/2 tsp cayenne pepper

1 (32 oz) jar low-sodium pasta sauce

1 (16 oz) jar mild salsa

1/2 tsp sugar substitute

16 oz whole wheat spaghetti

3/4 cup grated parmesan cheese

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