Simple, healthy and flavorful Spaghetti Squash with 5-Minute Lentil Bolognese. The easiest weeknight dinner.
Don’t you just love Spaghetti Squash?! I think it’s magical. It’s super healthy, fun and so yum!
To make this effortless yet super tasty meal I’m taking a shortcut and using organic store-bought pasta sauce and pre-cooked lentils. But you can use your favorite homemade tomato sauce. I just wanted to keep this dish as simple as possible.
This incredibly delicious plant-based meal is light and nourishing. And it’s super simple, so it’s ideal for busy days. The vegan Bolognese takes less than 5 minutes from start to finish, but you’ll have to wait a little longer for the squash to finish baking in the oven.
If you try this super healthy vegan recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Spaghetti Squash with 5-Minute Lentil Bolognese
Ingredients
SPAGHETTI SQUASH:
- 1 big spaghetti squash
- Olive oil
- Sea salt
5-MINUTE LENTIL BOLOGNESE:
- 3 cups of your favorite tomato sauce – can sub homemade tomato sauce
- 2 cups cooked lentils, drained and rinsed
- 12 olives, finely chopped
- 6 sundried tomatoes in olive oil, drained and finely chopped
- 1 Tbsp balsamic vinegar
TO SERVE:
- Fresh basil
- Vegan parmesan
Instructions
- SPAGHETTI SQUASH
- Preheat the oven to 400 F / 205 C.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with a little olive oil and sprinkle with sea salt (don’t add too much salt, it can turn out watery).
- Place cut side down on a baking sheet and bake for 35 – 40 minutes. Until it's slightly golden and tender (a knife should easily pierce the skin and flesh).
- Flip the squash and let it cool down a little. Then use a fork to scrape the sides and make the ‘noodles’, the longer the stroke, the longer the noodles.
- 5-MINUTE LENTIL BOLOGNESE
- While the squash is cooking make the sauce.
- Heat tomato sauce in a medium saucepan over medium heat.
- When the sauce starts bubbling add lentils, olives, sundried tomatoes and balsamic vinegar.
- Lower the heat and simmer for 5 minutes. Remove from the heat.
- TO SERVE:
- Divide spaghetti noodles into four bowls. Top with lentil Bolognese, basil and vegan parmesan.
- Enjoy!