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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

veganlentils.jpg

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

vegansquash.jpg

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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