Spaghetti Squash Bolognese
If you ever wondered what to do with those big yellow squash you seen in the grocery store then this is the recipe for you. My kids go crazy for this. It’s rich, hearty, and delicious. Feel free to customize it to your liking, and if you really want to you can add some plant-based cheese to the top to jazz it up a bit. Use red lentils if you want it creamier and green if you want to give it a bit more texture.
- 2 Spaghetti Squash
- 28 oz Diced Tomatoes
- 1 1/2 cup Red Lentils
- 2 Carrots (diced)
- 4 Celery Stalks (diced)
- 1 Onion (diced)
- 2 clove Garlic (minced)
- 1 tbsp Italian Seasoning
- Bread Crumbs (optional)
- 1 cup Plant-Based Cheese (optional)
Preheat your oven to 400 F.
Split your spaghetti squash in half, scoop out the insides. Place the cut sides face down in a large baking dish and add about a 1/4 inch of water. Back for 45 minutes until the squash is easily pierced with a fork.
Add the rest of the ingredients to a large saucepan and bring to a boil and then simmer for 20 minutes.
Once the squash is ready take a fork and use it to break up the squash, it’ll start to look like strands (hence the spaghetti squash name). Once the spaghetti squash is ready to go then spread the sauce over the four halves.
Once ready spread the sauce amongst the four halves, then if using sprinkle the cheese and/or bread crumbs over the sauce and broil in your oven until cheese melts and the bread crumbs brown a little.
You can eat this right out of the squash shell if you want to. Or scoop it onto a plate. Either way smash this into your mouth!!!
Servings 4
- Amount Per Serving
- Calories 443kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.5g3%
- Sodium 314mg14%
- Potassium 1331mg39%
- Total Carbohydrate 83.5g28%
- Dietary Fiber 32g128%
- Sugars 18.2g
- Protein 24.2g49%
- Calcium 15 mg
- Iron 50 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you don’t have Italian Seasoning you can make your own:
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoons dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon red chili flakes
1 teaspoon garlic powder
