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Easy Lentil Bolognese with Spaghetti Squash

A healthy, hearty vegan option rich in protein and packed with vegetables, served over spaghetti squash for a nutritious twist on traditional pasta.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Squash
  • 1 medium spaghetti squash
  • 1 cup lentils, rinsed Rinse the lentils to remove any dirt or debris.
  • 1 can (15 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons olive oil
Herbs and Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the spaghetti squash halves with olive oil, salt, and pepper, and place cut-side down on a baking sheet.
  3. Roast for 40-45 minutes until tender.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic; sauté until vegetables are softened.
  2. Add rinsed lentils, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
  3. Cook for about 25 minutes, or until lentils are tender.
Serving
  1. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
  2. Serve the lentil bolognese over the spaghetti squash strands, garnished with fresh parsley if desired.

Notes

This dish is best served warm. For leftovers, let cool before storing in separate airtight containers. The lentil bolognese can be frozen for up to 2 months. Add veggies like bell peppers or zucchini for extra nutrition. For a spicy variation, add red pepper flakes or chopped chili peppers.