“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)
Instructions:
- Preheat oven to 375°F.
- 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.
- 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).
- 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.
- Stir in cooked lentils, tomatoes, oregano, basil, salt, pepper, and (optionally) red pepper flakes and mix well.
- Simmer the sauce over low heat for about 20-25 minutes, stirring occasionally, until the flavors combine and the sauce thickens.
- Adjust seasonings to taste. If the sauce is too thick, add a little water or vegetable broth to thin it.
- 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.
- Plate the spaghetti squash noodles, and top with your bolognese sauce.
- Garnish with fresh basil or parsley, if desired.
- Enjoy!