Spaghetti Squash with Plum Tomato and Lentil Bolognese

vegan bolognese

It is my favorite food season of the year! Early-mid September in eastern PA we now have a great mix of fall foods (squash and apples for example) while still being able to benefit from summer produce such as tomatoes! I purchased my first spaghetti squash of the season but also still have an abundance of tomatoes and basil growing in our backyard so a classic Italian spaghetti squash dish was in the works. This meal, unfortunately though, provides no protein so adding lentils to the mix was perfect. My last Italian style spaghetti squash post is pretty simple using white beans, but I know my husband loves a good bolognese and lentils give much more of that texture. Plus, they are more rich in many minerals including iron.
The best part about this dish is that it took me next to no time to prepare when I had a few hours at home. With spaghetti squash in the oven I chopped the ingredients for the sauce and tossed them into the slow cooker.  With the squash out of the oven I had time for laundry and grading assignments. Then I added lentils and seasonings to the slow cooker to let cook while I was at the NAC providing nutrition classes for members. When Tim and I got home, dinner (and lunch for the next day) was ready to go!
To make a complete meal, feel free to add a high quality parmesan or asiago (preferably raw and grass fed) and if dairy free, some cashew “cheese” or nutritional yeast. A side salad or green veggie is also recommended 🙂
If you are looking for other spaghetti squash recipes, it is super versatile so I have posted several. Try my Mexican style spaghetti squash if you’re in a fiesta mood or my walnut avocado pesto over spaghetti squash with peas.

Spaghetti Squash with Plum Tomato and Lentil Bolognese (GF, V)

  • 1 Medium Spaghetti Squash
  • 4-5 cloves garlic, minced (less if you don’t LOVE this flavor like me)
  • 1 Medium yellow onion, diced
  • 4-5 cups chopped plum tomatoes
  • 1 Cup dried green lentils
  • 2 Cups water + 2 tbsp tomato paste or 2 Cups no sodium tomato sauce
  • 1/4 cup chopped fresh basil (or 1/2 tbsp dried)
  • 1/2 Tbsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp crushed red pepper
  • Salt & ground black pepper to taste
  • Preheat your oven to 350 degrees F
  • Carefully cut the spaghetti squash in half lengthwise.
  • Dig out the seeds & pulp (pictured w/out seeds on left below)
  • Optional: save the seeds for this roasted seed recipe.
  • Set the squash cut side down in a large glass baking dish, filled 1/8 inch with water
  • Place in the oven and cook 30-40 minutes
  • Remove squash from the oven and carefully flip to flesh side up, letting cool at least 5 minutes
  • With a fork,  “rake” from one side to the other to remove the “spaghetti”
  • While spaghetti squash is in the oven, mince garlic, dice onions and tomatoes, and chop any fresh herbs.
  • Add to crockpot on high heat for 2 hours.
  • After 2 hours, when mixture becomes more liquid in texture, add 1 Cup of lentils and spices.
  • Maintain high heat an additional 4 hours.

Do you have any other fun and nutritious
spaghetti squash recipes you enjoy?

Please share!

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