Description
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.
Ingredients
Units
Scale
- 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
- 2/3 cup uncooked red lentils
- 1 (28-ounce) can diced tomatoes
- 1/4 cup vegetable broth, plus more if needed
- 1 cup marinara sauce or tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
Instructions
- 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.
Notes
The nutritional information below is calculated based on serving this sauce with spaghetti squash.