Serves a Crowd
Plant-Based Bolognese with Spaghetti Squash
- Prep time 25 minutes
- Cook time 2 hours 30 minutes
- Serves 8
Author Notes
This plant-based bolognese is delicious, nutritious, and perfect for meal prepping! It is also dairy-free, gluten-free, and grain-free! —Lauren Cook
What You'll Need
Ingredients
-
1/4 cup
olive oil
-
1/2 cup
white onion
-
1 teaspoon
minced garlic
-
1 cup
grated carrots
-
2 cups
mushrooms
-
1 cup
zucchini
-
1 cup
chopped walnuts
-
1 1/2 cups
lentils
-
28 ounces
can of crushed tomatoes
-
1 1/2 teaspoons
dried basil
-
1 1/2 teaspoons
dried oregano
-
1 1/2 teaspoons
dried parsley
-
salt and pepper teaspoons
to taste
-
1 pound
spaghetti squash
Directions
- Mix the lentils with 3 cups of water and bring to a boil.
- Once it is boiling, bring to a simmer, cover, and let cook for 15 minutes
- Once the lentils are done cooking, add the white onion, walnuts, sun-dried tomatoes, and lentils to food processor. Pulse 3-4 times for 3-5 seconds each. We want the mixture to be chopped up, but not ground.
- Next, heat the olive oil in the pan and sauté carrots, mushrooms, and zucchini for about 5 minutes.
- Then, add the onion, walnut, and lentil mixture and sauté this for another 5-10 minutes.
- Lastly, stir in tomatoes, basil, oregano, and parsley, cover, and let simmer for 10 minutes.
- SPAGHETTI SQUASH Preheat oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
- Cut perforations into the spaghetti squash lengthwise on opposite sides and around the ends.
- Then, cut along the perforated lines chopping the ends of first and then the cutting squash in half.
- Next, lather the squash with olive oil, salt, and pepper.
- Flip over so that the open sides are face down on the aluminum foil and bake for 45 minutes.
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