lentil bolognese stuffed roasted spaghetti squash
Before winter produce hibernates for the warmer (read: balls hot) seasons, let’s get our fill with this Lentil Bolognese Stuffed Roasted Spaghetti Squash.
While I don’t necessarily support the approach of substituting all carbs with vegetable-based alternatives, sometimes it’s rather fun to experiment when you just want some more macronutrients in your life. Spaghetti squash is a unique gourd that, when cooked, morphs into a collection of stringy tendrils similar to the appearance of thin noodles. The softened fibers absorb sauces and toppings beautifully, and because spaghetti squashes are so large in general, half a boat becomes an apt serving for supper.
Coupled with lentils laced with marinara sauce and lots of cheese atop, this spaghetti squash rendition is packed with protein and Italian-inspired flavor. A semi-homemade dish to channel home chef vibes without having to fling too many pots and pans on and around the stovetop.
A Cut Above
The main hiccup one might encounter with spaghetti squash: how in the hell do you cut it without taking a digit or two with?
I’ve found one method that seems to work quite well. Some elbow grease and care is still required, but the squash doesn’t snag as badly and the risk of morbid injury is far lower than any variety of hack-and-pray I’ve also attempted in the past.
First, lay the squash horizontally on a cutting board. The long side should be what you view. Use a sharp knife to cut a shallow outline around the whole squash: this will be the guide for when you slice through the whole gourd, so don’t try to pierce the squash completely yet.
Place the squash in the microwave for 3-4 minutes. Not trying to cook the thing, just soften it. Put the squash back on the cutting board and, with a clean towel on your hand to protect the skin from heat, hold it firmly down. Enlist your sharp knife again and carefully slice all the way through the outline you made earlier. I work a bit at a time rather than trying to saw through the whole thing in one go. Soon, the squash will snap in half!
Since you need two squashes, repeat these steps with the second. Use a spoon to scoop out the stringy cuts and the seeds from the cavity of the squash halves.
Place each squash on a big baking sheet, cut side up. Rub the cavity and the flat cut parts with olive oil and sprinkle with a good amount of salt and pepper. Set in a 425 degree oven for about 35 minutes.
Full of Bologn(ese)
Use the time during which the squash roasts to whip up a quick bolognese sauce.
Saute diced onion in some olive oil, then stir in garlic, fennel, and red pepper flakes. Since we’re using a premade marinara sauce (or a homemade version if you have some around), no need to overseason the filling. I love fennel to channel an Italian sauce-esque flavor and red pepper flakes for extra heat since most storebrand marinara sauces lack in that department.
Toss in the lentils and water. Simmer the legumes down for around 15 minutes, or until they’re soft and a bit of water remains in the pan. Maintain light bubbles in the pan: too hard a boil and suddenly the water disappears and the lentils are tooth-knocking hard and probably stuck to the bottom of the pan. No good.
Grab your favorite marinara sauce and dump a good heap into the pan. Heat for a few minutes to thicken the sauce just a tad. Move the pan off the burner and give everything a good stir.
Bake the Boat, Don’t Tip the Boat Over
Divide the sauce among the spaghetti squash halves. Top with some shredded fresh parmesan, then finish with a generous helping of torn mozzarella.
Bake the squashes until the cheeses melt, turn golden, and bubble like the Macbeth witches’ brews. Finish with a dusting of fresh chopped basil. Twirl that fork straight into the core of the squash, emerge victorious with a pile of saucy squash strings and hopefully a good hunk of cheese.
These boats can certainly be reheated. I recommend a 350 degree oven for about 10-15 minutes.
Can they be stored? But of course. 5 days in the fridge. Wrapped in foil is the easiest method in my view, unless you have a giant tupperware.
My recommended marinara sauces? Rao’s and Whole Foods are the best tasting to me. If you have some extra, be sure to bake up the Oven Fried Italian Cauliflower Parmesan Nuggets from the other week!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
lentil bolognese stuffed roasted spaghetti squash
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.
