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.