Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Baked Lentil Marinara Spaghetti Squash
Recipe

15 INGREDIENTS • 12 STEPS • 1HR 35MINS

Baked Lentil Marinara Spaghetti Squash

5.0
1 rating
It's a new year and so many of us are longing for healthier meals, without sacrificing the flavor! This Baked Lentil Marinara Spaghetti Squash is loaded with both nutrition and flavor, the perfect substitute for your more traditional meat-sauce spaghetti! Gluten-Free + Vegetarian
Add to plan
logo
Baked Lentil Marinara Spaghetti Squash
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
It's a new year and so many of us are longing for healthier meals, without sacrificing the flavor! This Baked Lentil Marinara Spaghetti Squash is loaded with both nutrition and flavor, the perfect substitute for your more traditional meat-sauce spaghetti! Gluten-Free + Vegetarian
1HR 35MINS
Total Time
$9.92
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spaghetti Squash
1
Large Spaghetti Squash
Green Lentils
1 cup
Green Lentils
Canned Diced Tomatoes
1 3/4 cups
Canned Diced Tomatoes
Tomato Paste
1/2 cup
Tomato Paste
Red Onion
1/2 cup
Red Onion, finely chopped
Garlic
1 clove
Garlic, minced
Dried Parsley
1 tsp
Dried Parsley
or Fresh Parsley
Italian Seasoning
1 tsp
Italian Seasoning
Sea Salt
1/2 tsp
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
optional
Romano Cheese
2/3 cup
Romano Cheese, freshly grated
Fresh Parsley
to taste
Nutrition Per Serving
VIEW ALL
Calories
462
Fat
9.6 g
Protein
23.8 g
Carbs
91.3 g
Add to plan
logo
Baked Lentil Marinara Spaghetti Squash
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Make sure the green lentils are soaked and rinsed appropriately.
step 2
Peel the garlic.
step 3
Roughly chop the onion.
step 4
Preheat oven to 400 degrees F (200 degrees C).
step 5
Slice Spaghetti Squash (1) in half lengthwise, remove seeds and add to baking sheet, with the skin down and flesh facing up.
step 6
Roast in the oven for 45-50 minutes or until you can use a fork to pull the flesh apart and it resembles noodles.
step 6 Roast in the oven for 45-50 minutes or until you can use a fork to pull the flesh apart and it resembles noodles.
step 7
While the squash is cooking, add Green Lentils (1 cup) and two cups water to sauce pan, bring to a boil, then reduce heat and simmer for 30 minutes, or until all water is absorbed and lentils are soft.
step 7 While the squash is cooking, add Green Lentils (1 cup) and two cups water to sauce pan, bring to a boil, then reduce heat and simmer for 30 minutes, or until all water is absorbed and lentils are soft.
step 8
Meanwhile, add Canned Diced Tomatoes (1 3/4 cups), Tomato Paste (1/2 cup), Red Onion (1/2 cup), {@10:}, Dried Parsley (1 tsp), Dried Oregano (1 tsp), Italian Seasoning (1 tsp), Smoked Paprika (1 tsp), Sea Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Crushed Red Pepper Flakes (1/8 tsp) to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and a thick sauce is formed.
step 8 Meanwhile, add Canned Diced Tomatoes (1 3/4 cups), Tomato Paste (1/2 cup), Red Onion (1/2 cup), {@10:}, Dried Parsley (1 tsp), Dried Oregano (1 tsp), Italian Seasoning (1 tsp), Smoked Paprika (1 tsp), Sea Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Crushed Red Pepper Flakes (1/8 tsp) to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and a thick sauce is formed.
step 9
Once the lentils have cooked, remove any excess water if needed, then add the sauce to lentils and stir until well combined.
step 10
Layer spaghetti squash into 9x13 pan (or equivalent), then top with lentil and sauce mixture, followed by Romano Cheese (2/3 cup) and Fresh Parsley (to taste).
step 10 Layer spaghetti squash into 9x13 pan (or equivalent), then top with lentil and sauce mixture, followed by Romano Cheese (2/3 cup) and Fresh Parsley (to taste).
step 11
Bake for 15 minutes or until cheese is melted.
step 11 Bake for 15 minutes or until cheese is melted.
step 12
Allow to cool for 5 minutes. Garnish with additional Romano cheese and parsley if desired. Then serve and enjoy hot!
step 12 Allow to cool for 5 minutes. Garnish with additional Romano cheese and parsley if desired. Then serve and enjoy hot!
Tags
view more tags
Gluten-Free
Healthy
Shellfish-Free
Dinner
Vegetarian
0 Saved
top