Lentil Ragu With Spaghetti Squash [Vegan, Grain-Free]
If you’re in a fall state of mind like I am then this Lentil Ragu with Spaghetti Squash is for you. It’s so hearty and comforting, yet it’s completely gluten free, dairy free and vegan (LOVE recipes like that).
Ingredients You Need for Lentil Ragu With Spaghetti Squash [Vegan, Grain-Free]
How to Prepare Lentil Ragu With Spaghetti Squash [Vegan, Grain-Free]
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and drizzle 1 tablespoon of olive oil over both halves of spaghetti squash. Bake for about 45 minutes.
- Meanwhile in large skillet, heat remaining tablespoon of olive oil over medium-high heat. Add onion, celery, and carrot and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add garlic and mushrooms and continue to cook for another 1-2 minutes.
- Stir in crushed tomatoes, broth, lentils, sugar, bay leaf, oregano, chopped basil, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender, about 30-40 minutes, stirring occasionally. If sauce becomes too thick, add more broth or water. Discard bay leaf.
- When spaghetti squash is tender, remove from heat and let cool slightly. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. Toss in a large bowl with 1 clove grated garlic and season with salt. Spoon ragu over spaghetti squash.
Nutritional Information
Calories: 303 | Carbs: 55g | Fat: 10g | Protein: 11g | Sugar: 18g | Sodium: 381mg
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