Lentil Bolognese with Spaghetti Squash

This vegan Lentil Bolognese makes a great weeknight or Sunday dinner. Switching in lentils as the protein in the bolognese makes the sauce vegan yet still hearty. Spaghetti squash substitutes for regular spaghetti to keep the dish whole foods based. 

Lentil Bolognese | This vegan Lentil Bolognese Spaghetti Squash makes a hearty dinner! vegan bolognese recipe, vegan recipe


I’ll be honest, although I’m a pasta freak, I’m surprised that I even thought to make a vegan bolognese because I never tried a regular bolognese before going veg. I saw some vegan versions of bolognese on Pinterest using meatless crumbles as the meat substitute and thought I might try it that way but I love lentils so much that I figured I’d switch things up a bit and use beans.

I really liked the way the lentils worked with the sauce, plus the beans add a nice serving of protein, fiber, potassium (lacking in most people’s diets), B-6, and iron.


Lentil Bolognese | This vegan Lentil Bolognese Spaghetti Squash makes a hearty dinner! vegan bolognese recipe, vegan recipe

Lentil Bolognese

I was going to throw the Lentil Bolognese on some spaghetti because that’s how I’ve usually seen the dish served at restaurants but I try not to go overboard with pasta too often (no matter how much I love it). By using spaghetti squash the meal is fully whole food based which is always a plus in my book.

If you’re not into spaghetti squash, feel free to use regular spaghetti or any other kind of pasta. I think this would also be a great topping on a baked potato.

In case you were wondering, my Lentil Bolognese isn’t one of those vegan recipes that you can give to an omnivore where they *might* think it’s the original version (you can definitely tell it is lentils) but I don’t think anyone would mind because it tastes so good!

Lentil Bolognese | This vegan Lentil Bolognese Spaghetti Squash makes a hearty dinner! vegan bolognese recipe, vegan recipe


This #vegan Lentil Bolognese with spaghetti squash is a hearty dinner for the whole family! Click To Tweet



Lentil Bolognese with Spaghetti Squash

This vegan Lentil Bolognese makes a great weeknight or Sunday dinner. Switching in lentils as the protein in the bolognese makes the sauce vegan yet still hearty. 

Course Main Course
Cuisine American
Servings 5
Calories 282.8 kcal
Author Mary Ellen


  • 1 medium spaghetti squash
  • 1 cup lentils
  • 3 cup water
  • 2 TB olive oil
  • 1 onion , chopped
  • 3 cloves garlic , minced
  • 2 carrots , chopped
  • 2 stalks of celery , chopped
  • 28 oz can of crushed tomatoes
  • 1/2 tsp paprika
  • 1 TB apple cider vinegar
  • 1 tsp vegan worcheshire sauce (optional but tasty)
  • salt and pepper to taste



For the Spaghetti Squash

  1. Pre-heat oven to 400 degrees.
  2. Cut spaghetti squash in half (not lengthwise) so you have basically 2 cup shapes and cut out the seeds.
  3. Place the halves cut-side down in a roasting pan..
  4. Bake for about 35-45 minutes or until you can easily pierce a fork through the flesh all the way to the peel.
  5. Gently pull out strands of squash so they resemble spaghetti.

For the Sauce:

  1. While the spaghetti squash is baking, add 1 cup of lentils to a pot with 3 cups of water. Cook until lentils are tender (about 15-20 mins). Drain lentils and discard any extra water left in the pot.
  2. Heat oil, onion, garlic in large pan/pot for 5 minutes until onion is translucent.
  3. Add carrots, celery, tomatoes, paprika, apple cider vinegar, vegan worcheshire sauce, salt & pepper and cook for about 10 mins.
  4. Add lentils and cook 5 more minutes or until carrots are fully tender.
  5. Add spaghetti squash to bowls, top with lentil bolognese, parsley and some Vegan Parmesan
Nutrition Facts
Lentil Bolognese with Spaghetti Squash
Amount Per Serving
Calories 282.8 Calories from Fat 59
% Daily Value*
Total Fat 6.6g 10%
Total Carbohydrates 47.2g 16%
Dietary Fiber 9.7g 39%
Protein 13g 26%
Vitamin A 235%
Vitamin C 41%
Calcium 8%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.


You may also enjoy…


Like my Lentil Bolognese recipe? It would be so wonderful if you could give it some love by sharing!

56 thoughts on “Lentil Bolognese with Spaghetti Squash

  1. This is a blast from the past, I haven’t made this in a while. Your right, this is one of those vegan recipes that you cannot give to an omnivore as a substitute, I did once and the response i got was oh this is an ordinary lentil pasta! Yours is certainly not ordinary though! I would give the Spaghetti squash a skip though, i have never been keen on it.

  2. Woah dude! Looks so good! At first, I was wondering why your noodles looked so different before realizing they were spaghetti squash noodles haha 😉
    I have never been interested in trying to make bolognese before now! I use the fake beef crumbles sometimes, I love how high in protein they are, but my stomach doesn’t tend to like them. Lentils, on the other hand, my stomach really likes.

    1. Haha, yeah I could see looking at the noodles quickly you might be like “what are those things?”! I wasn’t interested really before now either. One day I was like “I’m going to play around with a bolognese today” – I was never keen on it before. I hear you, sometimes with meat substitutes I get a little tummy ache too. Lentils are definitely okay on the tummy!

      1. Ok, so we made this tonight and it was AH-MAZING! We had two huge helpings and licked our bowls clean. There’s *just* enough for lunch tomorrow. It probably should have lasted longer, but oh well haha. The only thing I’d change for next time is to add mushrooms. So good though.

  3. This is a nice way to eat spaghetti squash. I am not a huge fan of it, but it is always available from my CSA (and I get my in-law’s share since they don’t know what to do with it XD) So this will be put on my to try list this summer.

    1. Thanks so much! I hope you like it! I go back and forth with my spaghetti squash feelings – some days I’m all over it and some days I’m like “just give me the regular spaghetti”. 🙂

  4. I love spaghetti squash but don’t eat it nearly enough. I’m bad and always have a mountain of pasta instead ;O) You have inspired me to pick one up next time I am at the green grocers. Your bolognese looks so tasty. It would make the perfect topping!

  5. I LOVE lentils!!! They go good in just about anything!! I’ve never had the original dish of this either lol, but I’m sure this is 100 times better anyway:) I rarely see spaghetti squash at my grocery but you inspired me to look for it again- I have to try this!!

  6. Oh wow I need to find me a spaghetti squash! I just thought it was spaghetti and had to scroll back to have a look… ooo maybe I could make some spiralised butternut squash to serve it on until I find one? Your lentil bolognese looks delicious – just my sort of thing and I could possibly get the boys to eat it too! Thank you! Have a great weekend. x

    1. Yes, a few people have said that to me! You could totally spiralize any veggie and I bet it would work. I’ve tried the sauce with zucchini noodles too!

      Have a wonderful weekend!

    1. I hear you. I only got a few of my omni peeps to try it. BUT by telling them it’s more of a lentil sauce and don’t use bolognese, it might work. I only used it because it sounds cuter for the blog. 🙂

  7. I love lentil bolognese! This will be a great recipe to try with the spaghetti squash from my garden this summer! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *