Let’s embrace those winter root vegetables and take a new twist on traditional spaghetti and sauce. The lentils, mushrooms, and quinoa make a meaty sauce and the cooked spaghetti squash is a delicious alternative to pasta noodles. Give it a go and you won’t be disappointed!
1 spaghetti squash 1 onion, chopped 1-2 cloves garlic, chopped 1/2 cup green lentils 1 cup quinoa, cooked 1 cup mushrooms, chopped 1 jar pasta sauce
Cook the Spaghetti Squash
Split a spaghetti squash down the middle the long way and scoop out the seeds. Place face down into a large casserole dish and top with enough water to cover the squash about 1/4 way up. Roast in your oven at 400 degrees covered for 45 minutes, then uncovered for another 15.
Make the Bolognese
While the squash is roasting, combine one chopped onion and 1-2 chopped garlic cloves in 1/2 a cup of water and cook for about 10 minutes. Add in 1/2 a cup of green lentils, 1 cup of cooked quinoa, 1 cup of chopped mushrooms, and 1 jar of pasta sauce. Heat on medium for about 30 minutes while the lentils and mushrooms cook through.
Once the squash is done cooking remove from oven and let cool for a few minutes. Then use a fork and start scraping at the squash so the noodles start to form. Add the squash to each individual serving and top with bolognese sauce.