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Spaghetti Squash Lentil Bolognese!

Spaghetti is sexy…and it knows it.

But a big bowl of that carby pasta doesn’t typically make YOU feel sexy (and YOU know it).

Well leave it to mother nature to give us a squash that turns into spaghetti in the oven. Literally. It’s why we call it “spaghetti squash.”

There are tons of things you can do with magical spaghetti squash, but one of my favorite ways is by topping it with this here LENTIL BOLOGNESE.

Spaghetti Squash Lentil Bolognese

This lentil bolognese is as simple and quick to make as it is delish and nutrish, making it the PERFECT Valentine’s date dinner (or just any date night meal).

Get ready to impress with this dish! (Impress both you and your lover’s taste buds AND your non-expanding waistlines, that is.)

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Spaghetti Squash Lentil Bolognese!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • For Spaghetti Squash:
  • 1 spaghetti squash
  • 1 tbsp olive oil (divided into 2, ½ tbsps)
  • sea salt and pepper
  • For the Lentil Bolognese:
  • 1 cup lentils
  • 1, 24-oz jar marinara sauce
  • 2 handfuls spinach or kale
  • ½ - 1 cup fresh basil
  • OPTIONAL:
  • cook some gluten-free spaghetti according to the package's directions!
Instructions
  1. For Spaghetti Squash:
  2. Preheat your oven to 400 degrees F.
  3. Cut your spaghetti squash in half and remove the stems.
  4. Using a spoon, scrape out the middle seeds and strings. (Don't worry - you're SUPPOSED to remove THESE strings!)
  5. Place your squash halves face up on a baking sheet and drizzle ½ tbsp of olive oil on each half. Now sprinkle with a generous amount of sea salt and pepper.
  6. Bake in the oven for 45 minutes.
  7. Once your squash is done, remove it from the oven and set it aside to cool to the touch.
  8. If you're making some gluten-free spaghetti to mix into the spaghetti squash, make that now!
  9. For the Lentil Bolognese:
  10. Rinse your 1 cup of lentils and place them in a small saucepan, covered, with 2 cups of water.
  11. Bring the water to a boil, turn down the heat to a little more than a simmer and remove the cover. Let cook for about 30 minutes.
  12. Once the lentils are done, dump your jar of marinara sauce into a sauté pan on the stove. Bring the sauce to medium-low heat.
  13. Cut up your spinach and basil and dump them into your sauté pan along with the lentils. Stir to make sure everything cooks and combines.
  14. To Assemble:
  15. Using a fork, scrape out all the contents of the spaghetti squash. This is when they've miraculously turned into SPAGHETTI NOODLES!! Dump them into a bowl, mix in the gluten-free pasta if using, stir in your desired amount of bolognese and ENJOY!!!

 

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