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Spaghetti squash with lentil tomato sauce

Spaghetti squash with lentil tomato sauce

Recipe Book: Diets

A vegetarian red-lentil "bolognese" over spaghetti squash strands: all the comfort of pasta, with far more vegetables.

Per serving: 300 kcal · 13 g protein · 52 g carbohydrates, including 11 g fibre and 18 g sugars · 7 g fat.
Main Course Noodles & Pasta Bake Mediterranean Diet Vegetarian Gluten-free Sugar-Free Low-Calorie Low-Fat

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Cooking for
4 people

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Preparation


1

Preheat the oven to 200°C (400°F). Cut the squash in half lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet lined with parchment paper. Bake for 35 to 45 minutes, until the flesh pulls into strands easily with a fork.

2

Meanwhile, in a large saucepan, heat the oil over medium heat. Cook the onion and carrot for 5 minutes. Add the garlic and cook for 30 seconds.

3

Add the lentils, tomatoes, water, oregano and dried basil. Bring to a boil, then simmer over low heat for 20 minutes, stirring often, until the lentils are tender and the sauce is thick. Season with salt and pepper.

4

With a fork, scrape the squash flesh into strands. Divide among plates, top with the sauce and garnish with Parmesan and fresh basil.

Notes

For a strictly vegetarian version, choose a hard cheese made without animal rennet. The sauce freezes for 3 months.

Version française : https://cookmoi.com/recipes/courge-spaghetti-sauce-lentilles

  • Oven Temp

    200 C
  • Prep Time

    15 min
  • Cook Time

    45 min
  • Serves

    4 people
  • Calories

    300
Recipe By

Recipe By

Cookmoi

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