Spaghetti Squash with Lentil Bolognese

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Spaghetti Squash with Lentil Bolognese is the vegan version of pasta with bolognese ragu sauce from minced meat. I know that many people want to reproduce classic recipes more and more and adapt them to the vegan style, so I thought I would come to your aid with this idea.

One of the reasons I love the start of fall is that I can enjoy all the precious nature treats. I get the chance to make this fantastic Bolognese using fresh tomatoes and delicious young spaghetti squash.

Lentils are very rich in nutrients. First of all, it is an excellent source of easily assimilable proteins. It also contains potassium that takes care of heart health and folic acid, which is very helpful for pregnant women. An efficient example of using lentils is as a meat substitute in the Bolognese spaghetti recipe. Unlike most legumes, lentils cook quickly because their inside is soft and the grains are tiny.

I tried to bring the “ragu” sauce from red lentils as close as possible to the taste of the classic minced meat, and I helped myself a lot with the chosen spices.

  • What you need to know about red lentil sauce
    it can be used as a sauce for your favorite pasta (even to make vegan lasagna)
  • it can be eaten, like a stew (I advise you to eat it with pickles)
    can be added to other garnishes, such as rice, mashed potatoes
  • if you don’t like red lentils, choose green lentils
  • chickpeas are an alternative if you don’t like lentils
  • you can make a more significant portion and store in jars and keep it in the fridge (lasts 3-4 days)
  • it can also be stored in the freezer because it lasts longer, and when you want to use the sauce, take the jar out of the freezer, let it thaw, then use the sauce

Spaghetti Squash with Lentil Bolognese

Necessary equipment:

  • a baking tray
  • permanent paper
  • a fork
  • a saucepan


  • 1 medium spaghetti squash
  • 5 cloves of garlic
  • 1 medium onion
  • 2 medium tomatoes
  • 1 tablespoon of extra-virgin olive oil
  • 1 cup of dried red lentils
  • 2 cups of no-sodium tomato sauce
  • 2 cups low-sodium vegetable broth
  • 1/4 cup of chopped fresh basil
  • 1 teaspoon of dried parsley
  • 1 teaspoon of red pepper
  • 1/2 teaspoon of dried oregano
  • a pinch of sea salt
  • a pinch of ground black pepper


  1. Preheat the oven to 350°F (176°C) and prepare a baking tray lined with parchment paper.
  2. Wash and cut the spaghetti squash in half lengthwise.
  3. Use a spoon to remove the seeds and pulp from the inside.
  4. Put the halved squash onto the prepared baking tray (cut side down).
  5. Bake the squash for about 40 minutes. Use a fork and poke to check if the spaghetti squash is baked.
  6. Remove it from the oven, set the squash cut side up, and set aside to cool for at least 10 minutes.
  7. In the meantime, mince the garlic and chop the onion and tomatoes
  8. On medium heat, add olive oil into a saucepan. Add garlic, onion, and tomatoes and cook for about one minute while stirring.
  9. Add in lentils, tomato sauce, vegetable broth, and all the herbs. Season with salt and pepper.
  10. Cover with a lid and cook for about 30-35 minutes.
  11. Taste the lentils and see if they are ready or if you need to add some of the above spices. Turn off the heat.
  12. Create spaghetti noodles using a fork. Carefully rake the flesh of the squash.
  13. Once the vegetable Bolognese sauce is ready, cover the spaghetti squash noodles with it and serve while still hot.

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