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
Yield: 4
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
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- Remove squash from oven, top with fresh basil and enjoy!