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Lentil Ragu with Spaghetti Squash

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.