Spaghetti 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.