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]
- 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)
- 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.