I love the in-between season when the summer is ending but you can already enjoy fall produce. That’s because I get to make this wonderful Bolognese using fresh tomatoes and delicious young spaghetti squash. And I still have plenty of basil growing in the backyard for garnish.
But tomatoes and spaghetti squash are not enough to provide all the necessary nutrients. For protein, I opted for using lentils. You can use either red or green lentils. Red lentils fit more with the color of the tomatoes but I personally prefer green ones because they provide more texture. The dish then has exactly the same texture as the original meat-based spaghetti Bolognese. As a finishing touch, I recommend sprinkling the dish with some shredded high quality hard cheese, like parmesan or asiago. You can also use nutritional yeast instead.
Spaghetti squash is great for other dishes as well. Previously I shared my recipe for Mexican spaghetti squash and spaghetti squash with walnut avocado pesto so check them out if you want!
This dish is great to make when you want to spend in the kitchen the least amount of time possible. While the spaghetti squash is roasting in the oven, I chop the rest of the ingredients for the sauce and put them in the slow cooker. I do other housework around the house in the meantime and when it’s time for dinner, I just put all the ingredients on the table and we’re ready to eat!
Spaghetti Squash with Lentil Bolognese
- an ice cream spoon to scoop out the seeds
- a glass baking dish
- a fork
- a crockpot
- 1 medium spaghetti squash
- 5 cups of chopped potatoes
- 1 cup of dried green lentils
- 1 medium onion
- 5 cloves of garlic
- 1/4 cup of chopped fresh basil OR 1/2 t. of dried basil
- 1 t. of dried parsley
- 1 t. of red pepper
- 1/2 t. of dried oregano
- salt and pepper to taste
- 2 cups of no-sodium tomato sauce OR 2 cups of water and 2 T. of tomato paste
- Preheat the oven to 350 degrees.
- Cut the spaghetti squash in half lengthwise.
- Scoop out the seeds and pulp from the inside.
- Put the halved squash in a large baking dish (cut side down) and fill it with water up to 1/8 inch.
- Bake in the oven for 40 minutes or until the spaghetti squash is soft when poked with a fork.
- Take the dish out of the oven, set the squash cut side up, and leave to cool for at least 5 minutes.
- Use a fork to rake the flesh of the squash, creating spaghetti noodles.
- In the meantime, mince the garlic and chop the onion, tomatoes, and fresh herbs.
- Set the crockpot on high heat and cook the just prepared vegetables for two hours.
- After two hours, add dried lentils and spices. Cook for another four hours.
- Once the vegetable Bolognese sauce is ready, cover the spaghetti squash noodles with it and serve while still hot.
Share other spaghetti squash recipes below!