Spaghetti Squash with Vegan Bolognese Sauce

Spaghetti Squash with Vegan Bolognese Sauce

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Servings: 4

It feels like the days are absolutely flying by this year as we quickly approach fall and watch summer slip away. And there really is nothing that sets off the fall food bells in our heads like a couple of crisp autumn days! After walking through Chicago these past few days and feeling the cool morning air, we instantly started craving all of our favorite fall dishes - whether that’s a hearty bolognese sauce, a warming bowl of chili, or cornbread marbled with roasted jalapeños! And that is precisely what inspired us to seek out our first spaghetti squashes of the season and get to work on writing down this squash and bolognese recipe! We always love finding ways to create guilt-free pasta, and this recipe - made with savory squash-based pasta noodles smothered in a nutritious, flavorful vegan bolognese - is no exception! We especially love this recipe as a quick and easy weeknight meal, as it takes practically no time at all to roast the squash and throw all the bolognese ingredients into a pot to simmer! Give this recipe a try next week and usher in the new season with all of its amazing autumn flavors!

Pairings:

Ingredients:

For Spaghetti Squash:

  • 2 medium spaghetti squashes

  • 4 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 1 tsp salt

  • 10 turns fresh-cracked black pepper

For Bolognese Sauce:

  • 1 shallot, chopped

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • 5 garlic cloves, minced

  • 1 cup chopped mushrooms

  • 1 cup red lentils

  • 1 (28 oz) can petite diced tomatoes

  • 1 tbsp dried basil

  • 1 tbsp dried oregano

  • 1 tbsp dried sage

  • 1 1/2 tsp salt

  • 10-15 turns fresh-cracked black pepper

  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375° F (190° C). 

  2. Slice the spaghetti squashes in half lengthwise. Place the squash halves flesh-side up in baking pans. Spread 1 tbsp of olive oil over each squash half. Distribute the seasonings evenly across the 4 squash halves. 

  3. Place spaghetti squash in the oven and bake for 40 to 60 minutes, or until the squash flesh is golden and easily pierced with a fork.

  4. While the squash bakes, make the bolognese. In a saucepan, combine the olive oil, shallot, celery, carrot, garlic, and mushrooms. Sauté on medium-high heat until the veggies are softened, about 3-4 minutes. Tip: You can save yourself a ton of time with a garlic press like this one

  5. Add the can of tomatoes (including the liquid from the can) to the veggies. Add the remaining ingredients and simmer on medium heat for 8-10 minutes, or until lentils are fully cooked. 

  6. Reduce to a low heat and allow the sauce to simmer for 5 additional minutes. 

  7. When the squash is done, use two forks to pull the flesh away from the skin and then shred it. Serve in the shell of the squash or plate as normal! Top with bolognese and vegan parmesan if you have it! 

  8. Enjoy!

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