07/28/2025
Attention pasta lovers 🍝 We've got a game-changer for you: Lentil Bolognese Over Spaghetti Squash! This hearty, plant-powered ragu brings all the flavor without the extra calories.
Here's why we love it:
✅ Lentils provide protein and fiber
✅ Spaghetti squash is a low-carb pasta alternative
✅ Packed with veggies for essential nutrients
Instructions:
1. Preheat oven to 4000F. Slice spaghetti squash in half and scoop out seeds. Coat
the inside and outside with olive oil. Sprinkle the inside with salt and pepper.
Place face down on a parchment-lined sheet pan. Using a fork, puncture squash
3-4 times on the outside. Cook for 30-40 minutes, until tender.
2. Meanwhile, in medium pot, heat olive oil and sauté onions until translucent.
Add garlic and sauté until fragrant. Add sh*take mushrooms and sauté until most
of the water has evaporated from mushrooms. Add fresh thyme, dried lentils,
and tomato paste. Cook until the mixture turns a rust color.
3. Add tomato puree and 2 cups of water. Cook lentils until tender and liquid
is a sauce consistency, about 30 minutes. Season with salt and pepper.
4. Once spaghetti squash is tender, remove from oven and allow to cool.
Using a fork, remove strands from the inside of the squash.
5. Serve 1 cup lentil Bolognese mixture on top of two cups of spaghetti squash.
