lentil bolognese stuffed roasted spaghetti squash
Take a good hard look at my spaghetti squash boat
Ingredients
- 2 large spaghetti squash
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp dried fennel
- 1/4 tsp red pepper flakes, or to taste
- 3/4 cup dry lentils (I used green)
- 1 1/2 cups marinara sauce, homemade or store bought
- 3/4 cup shredded parmesan cheese
- 8 oz fresh mozzarella, roughly torn
- fresh basil to serve
Instructions
- Preheat oven to 425 degrees.
- With a sharp knife, cut a shallow outline around the long perimeter of each squash. Microwave 3-4 minutes. Grasp the squash with a towel around your hand (to protect from burning) and slice the squash in half via the outlines you made. Scoop out the seeds and guts with a spoon and set each half on a large baking sheet.
- Rub the insides of the squash with olive oil and sprinkle generously with salt and pepper. Roast 35 minutes until softened and golden in spots.
- While the squash roasts, heat 2 tablespoons olive oil in a large skillet. Saute the onion until soft, about 4-5 minutes. Stir in the garlic, fennel, and red pepper flakes for an additional minute, then stir in the lentils.
- Add 2 cups of water to the pan and bring to a gentle simmer. Cook until most of the water boils out at the lentils are soft, about 15 minutes. Stir in the marinara sauce and simmer an additional 5 minutes until thickened.
- Divide the bolognese filling into each spaghetti squash half. Sprinkle with parmesan, then arrange torn mozzarella slices overtop. Roast until the cheese melts and bubbles, about 15 minutes. Garnish with fresh basil.
Notes
*To store: Wrap any leftover spaghetti squash halves in foil and refrigerate for up to 5 days.