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 and keep you full. What better way to combat the chilly weather?

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

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Cooking Time



  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Spoon the cooked sauce into the cooked spaghetti squash halves and serve immediately.


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