I’m a huge spaghetti squash fan over here because it always lasts for multiple meals and is the easiest thing to meal prep. This recipe is filled with nutritious vegetables like kale, carrots, and tomatoes and protein from the lentils. It is vegan, gluten free, and nut free and is ready in under an hour. It’s a great option for a two person meal or to make to have leftovers.
To make this recipe, all you need to do is roast the spaghetti squash cook the sauce, and put them together. Seriously, it’s that easy. There are also so many things you can do with spaghetti squash and one of my favorite ways to enjoy it is with tomato sauce, reminds me of a hearty pasta dish! For this recipe I added in some veggies and lentils to create a vegan bolognese that I make regularly. I love how the lentils take the place of minced meat, but still has the added protein. Also, this recipe is great to use up leftover veggies you have in your refrigerator, but frozen vegetables work just as well!
This dish is so good, you won’t miss meat one bit. Lentils have so many health benefits from bone building to fiber to iron, you will feel nourished and full!
Substitution Ideas:
- Spaghetti Squash: the vegan bolognese would be delicious over zoodles or any spiralized veggie
- Kale: swap out for any greens like spinach, bok choy, or swiss chard
- Carrots: any vegetable would work such as mushrooms, zucchini, or peppers
- Italian Seasoning: this helps to give the sauce a little kick, but you could do plain dried or fresh herbs such as thyme, basil, or rosemary
Tips:
- You can cook the spaghetti squash in advance and store in the fridge for up to 3 days
- If you are running low on tomato sauce, add in a 14.5oz can of diced tomatoes
- You can top the spaghetti squash with my vegan parm!
Other squash recipes to check out:
Spaghetti Squash with Lentil Bolognese
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
- Lodge Cast Iron Skillet
Ingredients
- 1 large spaghetti squash
- 3 tbsp olive oil (1 tbsp for the veggies + 1-2 tbsp olive oil for the spaghetti squash)
- salt and pepper
- 1 cup kale, chopped and stems removed
- 1/2 cup carrots (frozen or fresh), peeled and sliced
- 1/2 large onion, chopped
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- 1 24oz can tomato sauce
- 1 15oz can lentils, cooked
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out any seeds.
- Place the squash on the baking tray and coat the cut side (flesh) of the squash with olive oil (1-2 tablespoons) and sprinkle with salt and pepper. The turn the spaghetti squash over so skin is facing up. Cook for approximately 40 minutes. The squash is fully cooked when it's soft and stringy when pulled with a fork.
- 20 minutes before the squash is done, rinse and drain lentils with cold water and let sit out on the counter.
- Heat a large pan on medium heat and add 1 tbsp of olive oil, onion, and garlic and sauté for about 5-8 minutes or until onion is soft and lightly browned.
- Add in kale and carrots to the pan and sauté until veggies are soft, approximately 5-8 minutes. You can add a lid to cover your pan to help veggies cook faster and stir occasionally.
- Add tomato sauce, lentils, Italian seasoning, and a sprinkle of salt and pepper to the pan and cook on medium to low heat until sauce starts to bubble. Keep sauce on low heat for 5-10 minutes.
- Remove spaghetti squash from the oven and let cool for a few minutes. Using two forks, scoop out squash into a bowl. Top the squash with the lentil bolognese and ENJOY!
