If you haven’t tried spaghetti squash yet, this is your sign! Once roasted, its flesh turns into delicate, spaghetti-like strands—perfect for soaking up a rich and hearty lentil ragù. It’s a meal that feels indulgent yet is entirely plant-based, packed with flavour, and naturally satisfying.
Roasting the squash enhances its sweetness, while the lentil ragù brings warmth and depth with tomatoes, garlic, and aromatic spices. The result? A wholesome dish that’s easy to make, full of texture, and absolutely buonissimo. Seasonal, simple, and so good—you’ll want to make this on repeat!
Tips
- A little trick to get very long and neat “spaghetti” is to cut the squash widthwise.
- Make sure to place the squash cut side down on a baking sheet. This traps moisture and helps it steam a little for tender strands.
- Once the squash is ready let it sit for 5 minutes after baking. Then use a fork to fluff it into spaghetti-like strands.
Pair with
I wanted to make this recipe completely vegan for all my vegan and vegetarian friends but you can add any sauce you like to go with your spaghetti squash, try my Easy Pesto alla Genovese – Authentic Italian Pesto. For a high protein version try as simple Authentic Bolognese Ragù.
Storage
Fridge: Let it cool completely first. Then scrape out the strands and store them in an airtight container. It keeps well for up to 3 days in the fridge.
Freezer: You can also freeze it! Pack the cooled strands into a freezer-safe bag or container, squeezing out as much air as possible. It’ll last up to 3 months. Thaw in the fridge before reheating.
More squash ideas
Spaghetti Squash with Lentil Ragù
Ingredients
- 1 spaghetti squash
- oil salt and pepper
For the sauce
- 1/2 can lentils
- 1 onion
- 2 garlic cloves
- 1 can tomato sauce
- your favourite spices (I used this spice mix: 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp vegetable stock powder
Instructions
- Pre heat the oven 200°C (400°F).
- Carefully cut the squash in half using a sharp knife( sideways! It will result in longer “spaghetti”). Scoop out the seeds with a spoon.
- Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the squash halves face-down on a baking sheet lined with parchment paper.
- Roast in the oven for 30-40 minutes, until the flesh is tender and easily pierced with a fork.
- Once cooked use a fork to scrape the inside of the squash into spaghetti-like strands. Be gentle as you want to keep the length of the strands intact .
- Toss with your favourite sauce, I used my easy vegan lentil ragù recipe. I am not exaggerating: it was AMAZING .