Feb 1, 2019Recipe: Lentil Bolognese Over Spaghetti Squash
Warm up this winter with this hearty, low-calorie take on spaghetti bolognese!
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 large carrots, peeled and diced
6 cloves garlic, minced
6 ounce can low-sodium tomato paste
15 ounce can low-sodium tomato sauce
2, 15 ounce cans low-sodium diced tomatoes
2 cups dry lentils, rinsed
2 cups water
2 tablespoons dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 375 degrees. Lightly grease a baking sheet. Cut spaghetti squash in half lengthwise and scrape out the seeds. Roast in oven cut-side-down for 35-45 minutes. Remove from oven; once cooled, shred squash with a fork and set aside.
Meanwhile, heat olive oil in a large skillet. Add onion, celery and carrots. Cook, stirring until softened, about 5-6 minutes. Add garlic and cook 30 seconds more.
Add tomato paste and cook, stirring for one minute. Add tomato sauce, diced tomatoes, lentils, water, basil, oregano, salt and pepper. Simmer until lentils soften, 20-30 minutes.
Plate 1/2 cup spaghetti squash topped with 1/2 cup lentil bolognese per serving.
Serving Information
8 servings (1/2 cup lentil bolognese and 1/2 cup spaghetti squash per serving)
Warm up this winter with this hearty, low-calorie take on spaghetti bolognese!