Description
A super easy lentil ‘bolognese’ made with lentils, onion, garlic, and pasta sauce, served over roasted spaghetti squash for a healthy, plant-based comfort meal.
Ingredients
Scale
- 1 small spaghetti squash
- 1 tbsp olive oil (divided)
- salt and pepper
- 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
- microbial-rennet parmesan cheese (optional)
Instructions
- Step: Preheat oven to 400F, slice spaghetti squash in half length-wise, scoop out seeds, drizzle with olive oil, sprinkle with salt and pepper, and bake inside-down on a baking sheet for approximately 45 minutes.
- Step: Bring lentils to a boil in water in a saucepan, reduce heat and simmer uncovered until tender, then drain excess water.
- Step: Heat ½ tbsp olive oil in the saucepan, sauté diced onion and minced garlic until translucent, then stir in cooked lentils and pasta sauce and simmer until hot.
- Step: Scrape the cooked squash out of the skin into a bowl and top with the lentil sauce mixture and optional microbial-rennet parmesan cheese.
Notes
To make this recipe even easier, you can substitute the dried red lentils for a can of lentils (drained and rinsed) and stir them directly into the sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: lentil bolognese, spaghetti squash, vegan dinner, plant-based protein, healthy comfort food