5 from 2 votes
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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

Ingredients

  • 1 medium spaghetti squash
  • 1 cup lentils
  • 3 cup water
  • 2 TB olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots grated
  • 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

Toppings:

Instructions

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.