1.3K Views 7 years ago

Spaghetti Squash With Lentil Marinara
[Vegan, Gluten-Free]

SE By: Susan Edelman

Author Bio

Hi, I'm Susan! You can find me at A Little Sage, which is a vegan... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Spaghetti Squash With Lentil Marinara [Vegan, Gluten-Free]

Dairy Free

Chilly weather is the perfect time to discover new ways of serving your favorite comfort foods, like these stuffed squash. These roasted spaghetti squash halves make the perfect bowls for a hearty marinara. Packed with lentils, carrots, mushrooms, tomatoes, and chilis, this protein-packed and flavorful marinara will warm you up... Read More

Ingredients You Need for Spaghetti Squash With Lentil Marinara [Vegan, Gluten-Free]

3 spaghetti squash, plus water for the baking pan
1/4 cup water for sautéeing
1 large onion, chopped
8 ounces chopped mushrooms
1 4-ounce can chopped green chilis
2 medium-sized carrots, washed and chopped
1 28-ounce can diced fire-roasted tomatoes
1 4-ounce can tomato paste
1/2 teaspoon salt (optional)
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 cups vegetable broth
1/2 cup cooking sherry
1 cup dry brown lentils
1 tablespoon sugar (optional)

Order with Instacart Download Our App

How to Prepare Spaghetti Squash With Lentil Marinara [Vegan, Gluten-Free]

Preheat the oven to 400°F. Cut the spaghetti squash in half, lengthwise. Scoop out the seeds. Place the squash cut-size down in a rimmed baking pan. Place about a 1/2-inch of water in the bottom of the baking pan with the squash. Cook the squash for 30-35 minutes.
Heat the quarter-cup of water for sautéeing in a large pot over medium heat. Add the onions and carrots and cook, stirring occasionally, until soft, about 5 minutes. Add the mushrooms, chilis, garlic, Italian seasoning, salt, and parsley, cooking for another few minutes until the mushrooms and garlic are soft.
Add the tomatoes, tomato paste, vegetable broth, sherry, lentils, and sherry. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25-30 minutes or until the lentils are tender.
Spoon the cooked sauce into the cooked spaghetti squash halves and serve immediately.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.