Baked Lentil Marinara Spaghetti Squash
Ready In: 1 hour 35 mins
Prep: 25 mins
Cook: 1 hour 10 mins
- 1 lg. approx. 6–7 cups Spaghetti Squash, Cooked
- 1 cup Dried Lentils
- 1 tsp. Dried Oregano
- 1/2 tsp. Sea Salt
- 1 tsp. Italian Seasoning
- 1–2 Garlic Cloves, Minced
- 1/4 tsp. Black Pepper
- 1/8 tsp. Crushed Red Pepper (Optional)
- 1 14.5-oz. can Organic Diced Tomatoes
- 1 tsp. Dried Parsley (Or Fresh If You Prefer)
- 1 tsp. Paprika
- 1/2 cup Organic Tomato Paste (Canned)
- 1/2 cup Purple Onion, Finely Chopped
- Fresh Parsley For Garnish
- Nutritional Yeast
- Preheat oven to 400°F.
- Slice spaghetti squash in half lengthwise, remove seeds and add to baking sheet, with the skin down and flesh facing up.
- Roast in the oven for 45–50 minutes or until you can use a fork to pull the flesh apart and it resembles noodles.
- While the squash is cooking, add lentils and 2 cups water to sauce pan, bring to a boil, then reduce heat and simmer for 30 minutes, or until all water is absorbed and lentils are soft.
- Meanwhile, add all ingredients for sauce (diced tomatoes through crushed red pepper) to a food processor, blend on high 25–30 seconds, or until ingredients are well combined and a thick sauce is formed.
- Once the lentils have cooked, remove any excess water if needed, then add sauce to lentils and stir until well combined.
- Top with lentil and sauce mixture, followed by freshly grated nutritional yeast and fresh parsley.
- Serve hot.
- Garnish with additional Nutritional yeast cheese and parsley if desired.
(Recipe from sprouts.com, with modifications)
Marinara Sauce Option #2
Ready In: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
- 3 tablespoons water or 1 tablespoon oil
- 1 medium onion, finely diced
- 3 cloves of garlic, crushed
- 2 x 14.5 oz/400g cans chopped or crushed tomatoes
- 1 bay leaf
- 1 tablespoon honey (optional)
- ½ teaspoon salt (optional)
- 10 leaves of basil, shredded finely
- Heat water or oil in medium saucepan. Add onion and garlic, and sauté for 3-5 minutes until onion is transparent.
- Add tomatoes and bay leaf, and cook for 3-5 more minutes.
- Add honey and salt (optional), and stir through.
- Take sauce off the stove, remove bay leaf and blend with a stick blender or in blender. Hold lid firmly in place while processing hot liquids.
- Add basil stir through.
(Recipe from Eat more/CHIP cookbook)