Spaghetti Squash with 5-Minute Lentil Bolognese

Name: Spaghetti Squash with 5-Minute Lentil Bolognese
Prep time: 5 min
Cook time: 40 min
Ingredients: 1 big spaghetti squash; Olive oil; Sea salt; 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; Fresh basil; Vegan parmesan

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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

Simple, nutritious and super tasty! This Spaghetti Squash with 5-Minute Lentil Bolognese is the perfect plant-based dinner. This recipe requires just a few ingredients and minimal cooking. It’s vegan, wholesome and gluten-free.

Prep Time 5

Cook Time 40

Servings 4

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!