Spaghetti Squash with Lentil Ragù
Video
Ingredients
- 1 spaghetti squash
- oil, salt and pepper
For the sauce
- ~130 g cooked lentils, (from a can, drained weight)
- 1 onion
- 2 garlic cloves
- 400 g chopped tomatoes, from a can
- 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
- Preheat the oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise (this way you’ll get longer “spaghetti” strands). Scoop out the seeds with a spoon.
- Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the halves cut-side down on a parchment-lined baking sheet.
- Roast for 30–40 minutes, or until the flesh is tender and easily pierced with a fork.
- Use a fork to gently scrape the inside into spaghetti-like strands. Try to keep the strands long.
- Serve with your favorite sauce — I love it with my easy vegan lentil ragù.
Notes
- Cutting the squash lengthwise gives you longer spaghetti-like strands. If you prefer smaller portions, cut crosswise.
- Cooking time may vary depending on the size of your squash — start checking around 30 minutes.
- For extra flavor, you can season the squash with garlic powder, paprika, or Italian herbs before roasting.
- Leftover roasted squash keeps well in the fridge for up to 3 days and can be reheated in the microwave or skillet.
- Great as a low-carb, gluten-free swap for pasta, and works with almost any sauce.