Description

This super easy lentil bolognese recipe is made with just 4 main ingredients: lentils, onion, garlic, and your favorite pasta sauce. Served with roasted spaghetti squash, it is a healthy, plant-based comfort dish rich in fiber and protein.

Ingredients

Scale

1 small spaghetti squash
1 tbsp olive oil, divided
Salt and pepper, to season
1/2 cup dried red lentils
1 1/2 cups water
1/2 medium yellow onion, diced
1 clove garlic, minced
1 cup jarred pasta sauce of choice
Microbial-rennet parmesan cheese, optional

Instructions

Step: Preheat oven to 400F. Slice spaghetti squash in half length-wise and scoop out the seeds.
Step: Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Step: Place squash halves inside-down on a baking sheet and bake for approx. 45 minutes until tender.
Step: While the squash is in the oven, bring the lentils to a boil in the water in a saucepan. Reduce heat and simmer uncovered until tender. Drain excess water.
Step: In the same saucepan, heat remaining olive oil and sauté onion and garlic until translucent.
Step: Add cooked lentils and pasta sauce to the onion mixture. Stir to combine and simmer until hot.
Step: Scrape the cooked spaghetti squash from the skin into a bowl.
Step: Top the squash with the lentil bolognese mixture and sprinkle with cheese if desired.

Notes

To save time, you can substitute the dried lentils with one can of pre-cooked lentils; simply drain, rinse, and stir directly into the sauce. Ensure your pasta sauce is a plant-based version.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: Italian-inspired Vegan

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 9 g
Sodium: 450 mg
Fat: 8 g
Saturated Fat: 1.2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 0 mg

Keywords: lentil bolognese, spaghetti squash, vegan dinner, plant-based, healthy comfort food, gluten-free