Spaghetti Squash Spaghetti
Yup, that’s a mouthful! This is a refreshing healthy 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 tomato 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 and it’s gluten free. Yum!Eat More Lentils
Lentils are one of the oldest domesticated crops in the world, how cool is that? They come in many colors and varieties and are a healthy, affordable staple for feeding the world’s population. Although Canada grows more lentils than anywhere in the world, they are popular in many different regions and cuisines. Lentils are a wonderful superfood, they contain a whopping 25% protein. Not to mention they are tasty! According to Healthline 1 cup of cooked lentils contains the following:- Protein: 17.9 grams
- Fat: 0.8 grams
- Fiber: 15.6 grams
- Thiamine: 28% of the DV
- Niacin: 13% of the DV
- Vitamin B6: 21% of the DV
- Folate: 90% of the DV
- Pantothenic acid: 25% of the DV
- Iron: 37% of the DV
- Magnesium: 17% of the DV
- Phosphorus: 28% of the DV
- Potassium: 16% of the DV
- Zinc: 23% of the DV
- Copper: 55% of the DV
- Manganese: 43% of the DV
Pasta Tomato Sauce
Pasta tomato sauce is my go to tomato sauce. It’s so flavorful and delicious, definitely worth the time to make it homemade. Plus it is loaded with veggies, and the kids won’t even realize it. Winning! It is the real deal, the authentic good stuff. I love using thyme in a tomato sauce. For years I was adding 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. Now let’s get cooking! PrintSpaghetti Squash Spaghetti with Lentils
This spaghetti squash spaghetti is a delicious plant-based dinner with homemade tomato sauce with mushrooms served on roasted spaghetti squash and lentils.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Pasta
- Cuisine: Plant-based
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 spaghetti squash
- 2 cups of lentils
- 1 tablespoon of olive oil
- 5 cups of pasta tomato sauce
- 1 cup of Maitake mushrooms (can substitute with Cremini), chopped
- Salt to taste
- 1/4 cup of vegan feta cheese
Instructions
- Preheat the oven to 360°.
- 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.
- In a saucepan cook the lentils according to the instructions on the packaging.
- Meanwhile, add the remaining 1/2 tablespoon of olive oil to a saute pan and turn the heat up to high. Add the mushrooms and saute them until they are cooked down, stiring frequently, about 5 minutes. If making the pasta tomato sauce, remove the mushrooms from the pan and then you can reuse it. If you’ve pre-made the pasta tomato sauce, add it to the pan with the mushrooms.
To Serve
- Once the spaghetti squash has cooled enough to handle. Using a fork, scoop out the flesh and plop it on a plate.
- Add a spoon full of lentils.
- Then a hearty portion of pasta sauce.
- Sprinkle with feta cheese. Opt for vegan feta for a dairy free option.
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