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Spaghetti Squash with Lentil Bolognese

By: Neda Varbanova, excerpted from The Mediterranean Meal Plan Cookbook

This lentil Bolognese sauce is packed with nutritious ingredients such as onion, garlic, carrots, mushrooms and lentils. The meatless sauce is tasty, hearty and meaty enough that a meat lover won't complain that anything seems missing. Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta carotene and folate.
 

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Makes4 servings

Ingredients

  • 1 large spaghetti squash
  • Sea salt and pepper, to taste
  • 4 tablespoon (60 ml) extra virgin olive oil, divided
  • 1 medium white onion, finely chopped
  • 1 carrot, finely chopped
  • 3 clove garlic, minced
  • 2 cup cremini mushrooms, chopped
  • 1 (14-oz [397-g]) can cooked lentils, drained and rinsed
  • 1 (14-oz [397-g]) can fire-roasted diced tomatoes
  • 1 cup (240 ml) tomato sauce
  • 2 teaspoon (8 g) coconut sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon chili flakes
  • 1/4 cup (10 g) chopped fresh basil, plus more for garnish
  • 1/2 cup (56 g) shredded plant-based mozzarella (I used Daiya)

DIRECTIONS

  1. Preheat the oven to 400°F (205°C).
     

  2. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Season with a light pinch of salt and pepper, and drizzle with 2 tablespoons (30 ml) of the olive oil. Place the halves cut-side down on a large, rimmed baking sheet, and bake for 40 to 50 minutes, until tender. (Smaller squash will be done sooner than larger squash.) Set the squash aside to cool. When cool enough to handle, use two forks to break up the squash into noodles and place the noodles on a serving plate.
     

  3. Meanwhile, make the lentil Bolognese. Heat the remaining 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Sauté the onion, carrot and garlic for 4 minutes, stirring occasionally. Add the mushrooms and sauté until they begin to soften. Add the lentils, tomatoes and tomato sauce. Stir to combine.
     

  4. Stir in the coconut sugar, oregano, basil and chili flakes. Simmer the sauce for 15 minutes, until it thickens, and all the vegetables are tender. Season to taste with salt and pepper. Turn the heat off and add the fresh basil. Stir and set aside.
     

  5. Spoon the lentil Bolognese over the spaghetti squash noodles and sprinkle with the mozzarella cheese. Garnish with more fresh basil and enjoy.
     

Nedi’s Tip:
Try this lentil Bolognese over zucchini noodles, gluten-free spaghetti or in a lasagna.

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