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Hi there!

Thanks for stopping by! I'm Carol Aguirre MS, RD/LDN, a Registered and Licensed Dietitian/Nutritionist. We at Nutrition Connections (NC) teach the simplicity behind the science of nutrition & art of healthy living so you can live a nutritionally balanced life! Our mission is to inspire you to live your healthiest, happiest life. We believe health involves all aspects of physical, mental and social health and our goal is to inspire and educate you to make practical changes to live your best life. We look forward to getting to know you better...

Meatless Monday:Vegan Bolognese Recipe

Meatless Monday:Vegan Bolognese Recipe

Spaghetti Squash with Lentil Bolognese

By: Carol Aguirre MS, RD/LDN

PREP TIME: 

5 minutes

COOK TIME:

40 MINUTES

TOTAL TIME:

45 MINUTES

Servings: 2

Category: Entree

Cuisine: Gluten-Free, Vegan

Storage time: up to 3 days in refrigerator; Freezer 1 month

veganbolognese.jpg

Ingredients:

1. Olive oil 2 TBSP

2. 1 Onion (chopped)

3. 3 cloves of Garlic (~2TBSP minced garlic)

4. 3 large carrots (shredded)

5. 24 oz of marinara sauce (garlic enhanced flavor)

6. 3 pinches of red pepper flakes

7. 1 Tsp of oregano

8. 1 Tsp of Kosher Salt

8. 1 Tsp of Basil

9. 3/4 cups of cooked red lentils

10. 1 small spaghetti squash

Procedure:

1. Preheat oven 350 degrees, put spaghetti squash (halved,remove seeds, face down)  in oven for 40 minutes

2. Heat skillet over medium heat. Add olive oil, onions, garlic, saute for 5 minutes (until brown)

3.  Add carrots, salt, pepper flakes, basil, oregano,  Kosher salt; cook for 5 minutes

vegancarrots.jpg

4. Add Marinara sauce, stir

veganwithmarinarasauce.jpg

5. Add cooked lentils, stir; add more seasonings to taste for flavor balance

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6. Let cook on low to medium heat for 20 minutes

7. Remove spaghetti squash from oven, (should be soft); remove skin in large bowl

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8. Add olive oil, kosher salt to taste

9. Serve the bolognese over the spaghetti squash

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10. Optional--add Nutritional Yeast for extra flavor

Enjoy!


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