Spaghetti Squash with Lentil Bolognese Sauce | Spaghetti Squash with Lentil Bolognese Sauce

Lentil Bolognese is a delicious alternative to the classic meat-laden sauce. I especially enjoy this tasty vegan ragu over roasted spaghetti squash for a healthy, low carb meatless meal. Pair this lovely dish with a glass of fine Italian wine. I suggest a bottle of Lumavite Devay from Marche.

Receipt Date: October 10, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 Cans of Organic Lentils, rinsed and drained

1/2 cup Onions, chopped

1/2 cup Celery, chopped

1/2 cup Carrots, chopped

2 cups Imported Italian Tomatoes, crushed

1/2 cup Red Wine

3 tablespoons EVOO

1 teaspoon Nutmeg, freshly ground

Sae Salt and Pepper, to taste

Directions

Preheat the oven to 450 degrees. Cut the spaghetti squash in half, remove the seeds. (I like to roast them with some herbs and EVOO.) Rub the squash with EVOO. Place on a baking sheet and roast for 40 minutes, or until fork-tender. Meanwhile, heat the EVOO over medium heat in a large saucepan. Add the onions, celery, and carrots, cook until the vegetables begin to soften. Add the lentils, tomatoes, and wine, stirring gently to combine. Stir in the nutmeg, salt, and pepper as desired. Simmer for 30 minutes on low heat. Once the squash is fully cooked, let it cool until you can handle it safely. Using a fork, scrape out all of the flesh. Transfer the squash to a large serving bowl, spoon the lentil Bolognese on top. Serve immediately.