PREP TIME: 5 minutes

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COOK TIME: 40 MINUTES

TOTAL TIME: 45 MINUTES

Servings: 2
Category: Entree
Cuisine: Gluten-Free, Vegan
Storage time: up to 3 days in refrigerator; Freezer 1 month

Ingredients

  • Olive oil 2 TBSP
  • 1 Onion (chopped)
  • 3 cloves of Garlic (~2TBSP minced garlic)
  • 3 large carrots (shredded)
  • 24 oz of marinara sauce (garlic enhanced flavor)
  • 3 pinches of red pepper flakes
  • 1 Tsp of oregano
  • 1 Tsp of Kosher Salt
  • 1 Tsp of Basil
  • 3/4 cups of cooked red lentils
  • 1 small spaghetti squash
  • Procedure

1. Preheat oven 350 degrees, put spaghetti squash (halved,remove seeds, face down)  in oven for 40 minutes

2. Heat skillet over medium heat. Add olive oil, onions, garlic, saute for 5 minutes (until brown)

3.  Add carrots, salt, pepper flakes, basil, oregano,  Kosher salt; cook for 5 minutes

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4. Add Marinara sauce, stir

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5. Add cooked lentils, stir; add more seasonings to taste for flavor balance

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6. Let cook on low to medium heat for 20 minutes

7. Remove spaghetti squash from oven, (should be soft); remove skin in large bowl

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8. Add olive oil, kosher salt to taste

9. Serve the bolognese over the spaghetti squash

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10. Optional–add Nutritional Yeast for extra flavor

Enjoy!

Carol Aguirre MS, RD/LDN