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RECIPE
15 INGREDIENTS 12 STEPS 1hr 35min

Baked Lentil Marinara Spaghetti Squash

5.0
1 Ratings
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
Baked Lentil Marinara Spaghetti Squash Recipe | SideChef
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
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/
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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/
1hr 35min
Total Time
$9.92
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Large Spaghetti Squash
1 cup
Green Lentils
1 3/4 cups
Canned Diced Tomatoes
1/2 cup
Tomato Paste
1/2 cup
Red Onions , finely chopped
1 clove
Garlic , minced
1 tsp
or Fresh Parsley
1 tsp
Italian Seasoning
1/2 tsp
1/8 tsp
Crushed Red Pepper Flakes
(optional)
2/3 cup
Romano Cheese , freshly grated
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
462
FAT
9.6 g
PROTEIN
23.8 g
CARBS
91.3 g

Cooking Instructions

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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 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 Onions (1/2 cup) , Garlic (1 clove) , 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 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!
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Nutrition Per Serving
Calories
462
% Daily Value*
Fat
9.6 g
12%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
22.1 mg
7%
Carbohydrates
91.3 g
33%
Fiber
26.3 g
94%
Sugars
27.1 g
--
Protein
23.8 g
48%
Sodium
898.7 mg
39%
Vitamin D
0.1 µg
0%
Calcium
462.5 mg
36%
Iron
6.6 mg
37%
Potassium
1022.1 mg
22%
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