Spaghetti Squash with Lentil Marinara

Spaghetti squash is the perfect seasonal vegetable to roast up to tender perfection, easily shred to thin spaghetti-like strands, and stuffed here with my favorite lentil marinara. It's a nourishing fall meal that's both cozy and delicious!

Spaghetti Squash with Lentil Marinara

Spaghetti Squash with Lentil Marinara

Yield: 4
Author:
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Spaghetti squash is the perfect seasonal vegetable to roast up to tender perfection, easily shred to thin spaghetti-like strands, and stuffed here with my favorite lentil marinara. It's a nourishing fall meal that's both cozy and delicious!

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half and remove seeds. Prepare large baking sheet with parchment paper. Drizzle olive oil and salt and pepper to taste and place squash halves cut-side down onto prepared baking sheet. Bake for 40-45 minutes until fork tender, but still a little firm.
  3. While squash is cooking, prepare lentil marinara. Drain and rinse canned lentils. In a large sauté pan or skillet, heat 1 tbsp olive oil over medium-high heat. Add in chopped onion and cook for 5-7 minutes or until tender. Add in minced garlic at the end to avoid burning and saute for 2 minutes. Add drained lentil beans and marinara sauce and simmer for about 5 minutes.
  4. Remove spaghetti squash from oven and place cut-side up. Shred spaghetti squash with fork and fill with prepared lentil marinara, sliced mozzarella, and red pepper flakes if you like a little spice. Return to oven for 5 more minutes.
  5. Remove squash from oven, top with fresh basil and enjoy!