Dinner

Spaghetti Squash with Lentil Bolognese

  • Reading time:2 mins read
You are currently viewing Spaghetti Squash with Lentil Bolognese

A rustic, plant-powered Bolognese that eats like a stew. Cozy, veggie-loaded, and a perfect sauce for roasted spaghetti squash.
This is comfort in a bowl: rich lentils, sautéed vegetables, umami depth, and roasted squash strands that soak up every bit of flavor. A whole-food Bolognese without the heaviness, just heartiness.

Ingredients

Spaghetti Squash:

  • 1 medium spaghetti squash, halved and seeds removed
  • drizzle of olive oil (optional)
  • salt & pepper

Lentil Bolognese

  • 1 onion, diced
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 1 cup green beans, chopped
  • 1 cup mushrooms, chopped
  • 1 cup cooked black lentils (brown or green work too)
  • 1 cup soy curls, rehydrated for 10 minutes in boiling water. Drain and press or squeeze out excess water. This helps the rehydrated curls absorb flavor.
  • 2 cans diced tomatoes (14-15 oz), blend one can with the dried herbs and 1 of the garlic cloves
  • 4-5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • Handful fresh parsley, chopped
  • Salt & pepper to taste
  • Optional: splash of veggie broth or water for consistency

Toppings

Method

  1. Preheat oven to 400°F
  2. Place squash halves cut-side down on a parchment-lined sheet
  3. Roast 35–45 minutes, until the shell gives when pressed
  4. While squash is roasting, make the lentil bolognese. Sauté onion, carrot, and celery in a large skillet until softened
  5. Add mushrooms and green beans; cook until mushrooms release moisture
  6. Stir in garlic, lentils, and soy curls
  7. Add tomatoes diced and blended
  8. Simmer 10–15 minutes, letting it thicken into a stew-like sauce
  9. Season with salt, pepper, and fresh parsley
  10. Remove squash from oven and allow to cool slightly, then scrape into strands with a fork

Serve

  • Pile spaghetti squash strands into bowls 
  • Ladle warm Bolognese over top
  • Finish with Vegan Parm Sprinkle and more parsley

Make It Yours

  • Use extra mushrooms or chopped walnuts for texture.
  • Add 1 tbsp tomato paste or a splash of balsamic vinegar for richer flavor.
  • Double the lentils for more protein.

Leave a Reply