Red Lentil Bolognese
This hearty and filling bolognese sauce is perfect over spaghetti squash, but you can also serve it over zucchini noodles or traditional pasta. You can even prepare it in advance and reheat just before serving. This recipe is a great way to hide more vegetables in the sauce.
How to Make Red Lentil Bolognese
Roughly chop the celery, onion, carrots, and garlic, then pulse in the food processor until chopped.
Combine the chopped vegetables with the tomatoes, red lentils, and spices and simmer. Cook the sauce until the lentils start to break down and the sauce thickens. Be sure to use red lentils as brown or green lentils are too firm.
How to Cook Spaghetti Squash
There are a few ways to cook the spaghetti squash for this recipe. I recommend the microwave because it’s the fastest option, but you can also cook it in the oven.
Microwave method: Carefully slice your spaghetti squash in half. Scoop out the seeds and flip the halves cut side down on a large microwave-safe plate. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes. Remove from the microwave, let cool slightly, then use a fork to scrape out the strands. For this recipe, you don’t want to overcook the squash since you’ll be putting it in the oven.
Oven method: Carefully slice your spaghetti squash in half. Scoop out the seeds and flip the halves cut side down on a large baking sheet. Bake at 400 degrees for 20-25 minutes until softened. Let cool slightly, then use a fork to scrape out the strands. For this recipe, you don’t want to overcook the squash since you’ll be putting it back in the oven. I recommend only baking for 20 minutes, then scrape out the strands.
How to Store Leftovers
If you have leftover sauce or spaghetti squash, store them separately in airtight containers and keep them in the refrigerator. When you’re ready to eat the leftovers, top the spaghetti squash with sauce and microwave until heated through.Print
This hearty and filling sauce is perfect over spaghetti squash, but you can also serve it over zucchini noodles or traditional pasta. You can even prepare it in advance and reheat just before serving. This recipe is a great way to hide more vegetables in the sauce.
- 2 medium spaghetti squash (3 to 4 pounds)
- 2 small stalks celery, chopped into 2-inch pieces
- 1 medium white onion, chopped into 2-inch pieces
- 2 carrots, chopped into 2-inch pieces
- 4 cloves garlic
- 1 tablespoon olive oil
- ⅔ cup uncooked red lentils
- 1 (28-ounce) can diced tomatoes¼ cup vegetable broth, plus more if needed
- 1 cup marinara sauce or tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- Preheat the oven to 400° Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half, and scoop out the seeds with a spoon. Place the squash halves cut side down on the baking sheet. Bake for 40 to 45 minutes or until the squash has softened, and you can separate the strands with a fork.
- Meanwhile, place the celery, onion, carrots, and garlic into a food processor or blender and pulse until just slightly chunky.
- In a large skillet, heat the olive oil and add the vegetable mixture and cook over medium heat for 6 minutes. Add the lentils, tomatoes, and broth and continue to cook over medium heat for 15 minutes. Add the tomato sauce, basil, parsley, oregano, and red pepper flakes, if using. Continue to cook for 5 to 10 minutes, until the lentils are soft. If they begin to stick to the bottom of the pan, add a splash of vegetable stock.
- When the squash is roasted, let it cool slightly, then carefully scrape the insides with a fork to form “spaghetti-like”
- Divide the noodles among four bowls and top with the lentil Bolognese.
Keywords: Spaghetti Squash Bolognese
This Red Lentil Bolognese is a deliciously filling comfort food but it’s low in calories and high in protein so it’s great when you’re craving a bowl of pasta but you want to eat something a little lighter!
Side Dishes to Serve with Spaghetti Squash Bolognese
What’s your favorite way to eat spaghetti squash?