Lentil Ragu with Spaghetti Squash is the ultimate in healthy vegan comfort food. It’s packed with fresh, clean fall flavors that won’t disappoint!

Who else is starting to crave all kinds of comfort food? It must be the onset of fall, because I am SO ready for soups, stews and casseroles (even though it’s still 75 and sunny here in Santa Barbara).

 If you’re in a fall state of mind like I am then this Lentil Ragu with Spaghetti Squash is for you. It’s so hearty and comforting, yet it’s completely gluten free, dairy free and vegan (LOVE recipes like that). And thank God for spaghetti squash being in season because I can’t be eating pasta every single day (although in a perfect world where my pant size stays the same no matter how many carbs I eat, I would eat pasta every day).

It also comes together pretty quickly, (making it a perfect weeknight meal) thanks to a little help from Dorot! I’m partnering with them today to bring you this recipe, and I love their chopped herbs because lord knows the prep is the most time consuming part of any recipe, so wherever I can save a little time I’m grateful, especially during the week when trying to get a good meal on the table quickly can be a challenge.

Dorot’s herbs, ginger and garlic are frozen into teaspoon sized cubes at the peak of freshness to help take the work out of washing, peeling and chopping. I used the basil in this Lentil Ragu and it added a great burst of flavor to the dish without any extra effort!

You can find Dorot products at your local Whole Foods or Trader Joe’s, which is where I purchased mine.I hope you try this Lentil Ragu with Spaghetti Squash, because I know it will become a fall recipe staple in your house- and don’t forget the Dorot basil!

ANNNNDDDD guess what?

I have a special link for you to download a coupon
so that you can try Dorot products for yourself-
click here to save $1 on any Dorot product! 

5 from 1 vote

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Lentil Ragu with Spaghetti Squash

Lentil Ragu with Spaghetti Squash is the ultimate in healthy vegan comfort food. It’s packed with fresh, clean fall flavors that won’t disappoint!

Course main

Cuisine American, Italian

Keyword lentil ragu recipe, spaghetti squash recipe ideas

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 -6

Calories 300 kcal

Author Denisse

Ingredients

• 1 large spaghetti squash halved and seeded.
• 3 tablespoons olive oil divided
• 1/2 medium yellow onion diced
• 1 rib celery diced
• 1 large carrot diced
• 2 garlic cloves minced
• 12 ounces button mushrooms sliced
• 1 28- ounce can crushed tomatoes
• 2 cups vegetable broth
• 12 ounces button mushrooms sliced
• 1 cup dried lentils rinsed and drained
• 1 pinch sugar
• 1 bay leaf
• 2 teaspoons dried oregano
• 2 cubes Dorot chopped basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and drizzle 1 tablespoon of olive oil over both halves of spaghetti squash. Bake for about 45 minutes.
2. Meanwhile in large skillet, heat remaining tablespoon of olive oil over medium-high heat. Add onion, celery and carrot and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add garlic and mushrooms and continue to cook for another 1-2 minutes.
3. Stir in crushed tomatoes, broth, lentils, sugar, bay leaf, oregano, chopped basil, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender, about 30-40 minutes, stirring occasionally. If sauce becomes too thick, add more broth or water. Discard bay leaf.
4. When spaghetti squash is tender, remove from heat and let cool slightly. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. Toss in a large bowl with 1 clove grated garlic and season with salt. Spoon ragu over spaghetti squash.