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Spaghetti Squash with Vegan Bolognese

Updated: Aug 22, 2022

Servings: 3 Prep time: 15 min Cooking time: 1.5 hr



Ingredients

  • 1 large spaghetti squash

  • 2 Tbsp olive oil

  • 1/4 c walnuts or cashew

  • 1/2 c dry brown lentils

  • 8 oz cremini mushrooms, cleaned and stemmed

  • 1 small yellow onion

  • 2 medium carrots

  • 1 celery stalk

  • 1/4 tsp salt

  • 1/2 tsp black pepper

  • 3 garlic cloves, minced

  • 1 tsp dried oregano

  • 1/2 tsp fennel seeds

  • 1/4 tsp red pepper flakes

  • 1 bay leaf

  • 1 28-ounce can of San Marzano tomatoes, whole or crushed


Directions

1. Preheat oven to 375°.


2. Cut squash in half length-wise. Scoop out seeds and rub 1 Tbsp olive oil on inside of squash. Sprinkle with salt and pepper.


3. Place flesh-side down on a baking sheet lined with foil or parchment. Cook for about 45 minutes. Remove squash from oven and flip over to cool.


4. While the squash cooks, chop the nuts and mushrooms. Set aside. Dice onion, carrots, and celery. Set aside.


5. Heat a Dutch oven or large skillet over medium and add 1 Tbsp of oil.


6. Once hot, add the diced onion, carrots, and celery and cook, stirring occasionally, until the onion has softened and is lightly translucent, about 5 minutes.


7. Add the garlic, oregano, fennel, red pepper flakes, and bay leaf and cook until fragrant, stirring frequently, about 1-2 more minutes.


8. Add the mushrooms along with a sprinkle of salt and black pepper and stir to combine. Continue cooking the mushrooms, stirring occasionally, for about 10 minutes.


9. Add in the canned tomatoes, lentils, nuts, and give everything a good stir, then simmer the sauce for 20 minutes, stirring occasionally, until the lentils have softened but are not mushy.


10. Remove the bay leaf and taste the sauce. Adjust seasonings as needed.


11. After squash has cooled, take two forks and pull out all of the flesh to make spaghetti-like strands.


12. Add sauce on top of squash and serve. Top with fresh chopped flat-leaf parsley and/or basil (optional).


 
Notes:
  • The squash can be cooked ahead of time to cut the recipe time in half.

  • Bolognese can also be served with zucchini noodles, or lentil, chickpea, whole grain or whole wheat pasta.


Download the pdf version below:


spaghetti squash bolognese_RENEW
.pdf
Download PDF • 1.72MB


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