Lentil Bolognese with Spaghetti Squash

5 from 4 votes

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

Keyword lentil bolognese, vegan lentil bolognese

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 282.8kcal

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:

Fresh parsley
Vegan Parmesan

Instructions

For the Spaghetti Squash

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

For the Sauce:

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.
Heat oil, onion, garlic in large pan/pot for 5 minutes until onion is translucent.
Add carrots, celery, tomatoes, paprika, apple cider vinegar, vegan worcheshire sauce, salt & pepper and cook for about 10 mins.
Add lentils and cook 5 more minutes or until carrots are fully tender.
Add spaghetti squash to bowls, top with lentil bolognese, parsley and some Vegan Parmesan

Nutrition