Spaghetti Squash Bolognese with Lentils

“Bolognese” is named after the town of Bologna, Italy where a meat-based Italian sauce originated. This vegan version uses lentils as the protein, and is served atop a guilt-free plate of spaghetti squash. Experience the delicious flavors of Italy without leaving home!

Ingredients (organic/biodynamic)

  • 1 spaghetti squash, halved and seeded
  • 1 c. green or brown lentils, cooked
  • 1 red onion, chopped finely
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 celery stalk, chopped finely
  • 5-6 small tomatoes (1 lb.), diced or crushed
  • 1 Tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
  • 1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
  • Celtic Sea Salt® and pepper to taste
  • Red pepper flakes (optional)
  • Fresh parsley or basil leaves for garnish (optional)


  1. Preheat oven to 375°F.
  2. Bake spaghetti squash in a glass pan or on a parchment-lined baking sheet, cut side down, for 35-45 minutes, or until skin can be easily pierced with a fork.
  3. While the squash is baking, cook the onion in a large pan over medium heat until softened. (Add a splash of water or vegetable broth, if needed, to avoid burning).
  4. Add the prepared garlic, carrot, and celery to the pan. Sauté until the vegetables are tender, adding an additional splash of water or broth as needed.
  5. Stir in cooked lentils, tomatoes, oregano, basil, salt, pepper, and (optionally) red pepper flakes and mix well.
  6. Simmer the sauce over low heat for about 20-25 minutes, stirring occasionally, until the flavors combine and the sauce thickens.
  7. Adjust seasonings to taste. If the sauce is too thick, add a little water or vegetable broth to thin it.
  8. When squash is done, remove from the oven. Using a fork, carefully scrape out the spaghetti-like strands into a serving bowl and discard the outer rind.
  9. Plate the spaghetti squash noodles, and top with your bolognese sauce.
  10. Garnish with fresh basil or parsley, if desired.
  11. Enjoy!