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 .