Spaghetti Squash Spaghetti with Lentils

Spaghetti Squash Spaghetti

Yup, that’s a mouthful! This is a refreshing take on the classic spaghetti. It uses shredded spaghetti squash instead of pasta noodles and feta in lieu of the more traditional parmesan cheese. Throw in some delicious veggie-loaded pasta sauce and lentils for protein and there you have it!

This spaghetti squash spaghetti is a hearty meal that will really fill you (and a whole crew of kids) up. It is loaded with both veggies, and I mean LOADED (spaghetti squash, onions, carrots, celery, red pepper, tomatoes, and mushrooms). Plus plenty of plant-based protein to keep you fueled. Yum!

This is my ultimate favorite tomato sauce. It is the real deal, the authentic good stuff. In addition to tomatoes, it is packed with carrots, celery, red pepper, garlic, and thyme, which adds so much flavor. I love thyme in a tomato sauce. For years I was using oregano and had no idea what I was missing out on. Thyme and tomatoes just go together.

Give your spaghetti recipe a healthy overhaul with this spaghetti squash spaghetti and lentils.

Spaghetti Squash Spaghetti with Lentils

Print Recipe

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5 from 1 review

A delicious plant-based dinner, homemade tomato sauce with mushrooms served on roasted spaghetti sauce and lentils. 

• Author: Erica
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Pasta
• Cuisine: Plant-based
• Diet: Vegan

Ingredients

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• 1 spaghetti squash
• 2 cups of lentils
• 1 tablespoon of olive oil
• 1 red onion, chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, smashed
• 1/4 teaspoon of dried thyme
• 1 28-ounce can of diced tomatoes
• 1 cup of Maitake mushrooms (can substitute with Cremini), chopped
• Salt to taste
• 1/4 cup of vegan feta cheese

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Instructions

1. Preheat the oven to 360°.
2. Carefully cut the spaghetti squash in half and scoop out the seeds. Brush 1/2 tablespoon of olive oil on the flesh of the spaghetti squash and place it flesh side down on a silicone baking sheet. Bake for 45 minutes.
3. In a saucepan cook the lentils according to the instructions on the packaging.
4. Meanwhile, add the remaining 1/2 tablespoon of olive oil and red onion to a saute pan and kick the heat up to medium-high. Cook for about 5 minutes, until the onion is translucent.
5. Add the carrots, celery, red bell pepper, garlic, and thyme to the saute pan. Cook for another 5 minutes stirring frequently.
6. Transfer mixture from the saute pan to a blender or a food processor. Keep the saute pan close by you’ll be using it again. Add the canned tomatoes and blend until large chunks are gone. The sauce doesn’t need to be super smooth, a little texture is good.
7. Transfer the sauce from the blender back to the saute pan. Add the mushrooms, water, and any salt, give it a stir to mix everything together. Turn heat on high, once the sauce starts to boil reduce the heat to a simmer. Cook for 20 minutes.

To Serve

1. Once the spaghetti squash has cooled enough to handle. Using a fork, scoop out the flesh and plop it on a plate.
2. Add a spoon full of lentils.
3. Then a hearty portion of pasta sauce.
4. Sprinkle with vegan feta cheese.

Did You Give This Recipe a Whirl?

Please give it bunches of stars and send a comment to share your thoughts! What was easy? What didn’t work? Did you discover an even more delicious version? I’d love to know to keep improving each recipe.

Sharing is caring! If you love this recipe please pass it along to your peeps so we can all start eating a little healthier, one delicious meal at a time.

Cheers,
Erica