Why Make This Recipe
Easy Lentil Bolognese with Spaghetti Squash is a healthy and tasty option for anyone looking to enjoy a hearty meal while cutting down on carbs. This recipe is rich in protein from lentils and packed with vegetables. It’s also vegan-friendly, making it perfect for diverse dietary preferences. Plus, the spaghetti squash gives a unique twist to traditional pasta, making it a fun and nutritious choice for lunch or dinner.
How to Make Easy Lentil Bolognese with Spaghetti Squash
Ingredients:
- 1 medium spaghetti squash
- 1 cup lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic; sauté until vegetables are softened.
- Add rinsed lentils, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Cook for about 25 minutes, or until lentils are tender.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
- Serve the lentil bolognese over the spaghetti squash strands, garnished with fresh parsley if desired.
How to Serve Easy Lentil Bolognese with Spaghetti Squash
This dish is best served warm. You can plate the spaghetti squash strands first and ladle the lentil bolognese on top. A sprinkle of fresh parsley adds a nice touch and a pop of color.
How to Store Easy Lentil Bolognese with Spaghetti Squash
If you have leftovers, let everything cool down before storing. Place the lentil bolognese and spaghetti squash in separate airtight containers. They can be kept in the fridge for about 3-4 days. You can also freeze the lentil bolognese for up to 2 months. Just remember to thaw it in the fridge before reheating.
Tips to Make Easy Lentil Bolognese with Spaghetti Squash
- Make sure to rinse the lentils before using them to remove any dirt or debris.
- Feel free to add more veggies like bell peppers or zucchini for extra nutrition.
- For a little kick, add some red pepper flakes while cooking the lentils.
Variation
You can swap the lentils for ground turkey or beef if you prefer a meatier sauce. Just sauté the meat first before adding the vegetables and follow the rest of the recipe as is.
FAQs
1. Can I use a different type of squash?
Yes, you can use other types of squash like butternut or acorn squash. Just adjust the cooking time as needed.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses lentils and spaghetti squash instead of traditional pasta.
3. How can I make this dish spicier?
Add some chopped red chili peppers or red pepper flakes while cooking the vegetables for more heat.
Easy Lentil Bolognese with Spaghetti Squash
Ingredients
Method
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the spaghetti squash halves with olive oil, salt, and pepper, and place cut-side down on a baking sheet.
- Roast for 40-45 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic; sauté until vegetables are softened.
- Add rinsed lentils, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
- Cook for about 25 minutes, or until lentils are tender.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
- Serve the lentil bolognese over the spaghetti squash strands, garnished with fresh parsley if desired.