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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.
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Prep Time 5 minutes
Cook Time 40 minutes
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!