Hearty Vegetarian Spaghetti Squash Bowls with Lentils and Spinach

This post was created in partnership with Everclear® Grain Alcohol. All thoughts and opinions are my own.

With cooler weather knocking on our door, we’re transforming a plain pasta dish into a vegetarian dream with the help of seasonal spaghetti squash, protein-packed brown lentils and a tomato-based ragu sauce. To bring it all together, we use Everclear Grain Alcohol to bring out the spices and meld the flavors in the dish, so you’re left with a hearty, flavor-packed dish perfect for entertaining.

While it’s better if you take your time and let the flavors mingle, this easy, meat-free dinner can come together in 35 minutes flat (20 if you cook the spaghetti squash ahead of time), so you may want to keep it in your weeknight dinner rotation all season long.

How To Make Spaghetti Squash Bowls

In this recipe, we take roasted spaghetti squash boats, stuff them with a savory lentil ragu sauce and top it all off with a layer of salty cheese and fresh herbs. Then it’s baked together until you get bubbly, toasted perfection.

Make it vegetarian with brown lentils

Typically you might use beef or sausage in pasta dishes for protein, but we like to lighten things up without skimping on nutrients. In place of meat, we used brown lentils — tender, flavorful, “meaty,” and a great source of protein. Plus, they resemble the texture of ground beef and have a neutral flavor, making them the perfect complement to the herbs and spices in this dish. 

Concentrate flavor with Everclear

Speaking of spices, Everclear Grain Alcohol is vital for helping to release the different flavors and dissolve the fats, allowing the ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) simply can’t.

When cooking with Everclear, make sure to turn up the heat and allow most of the alcohol to cook off; otherwise, your sauce may have a strong aftertaste. You know the alcohol has evaporated when you stop being able to smell it in the dish. But if you’re not sure, a good rule of thumb is to let the liquid reduce by half. As the alcohol burns away, it concentrates the flavors in the sauce, making them richer and more delicious. We used Everclear in a similar way to make this quinoa risotto with asparagus and peas. 

Cut carbs with spaghetti squash

Lastly, instead of pasta, we’re all about nutrient-rich spaghetti squash. Low in carbs and high in vitamin C, betacarotene and fiber, spaghetti squash doesn’t get nearly as much love as it’s carb-y cousin. Simply bake it ahead of time and let cool before loading it with homemade ragu sauce and melty cheese.

Save time by prepping ahead

If you’re short on time, this dish makes a great make-ahead meal. Simply prep your spaghetti squash boats (complete with sauce and cheese), then cover with foil and place them in the fridge for up to 3 days. When ready to eat, preheat the oven to 350, remove the foil and bake for 25 minutes, or until hot and bubbly.

Spaghetti Squash Bowl Ingredients

— 2 spaghetti squash
— Approximately 2 tablespoons extra-virgin olive oil, divided
— Sea salt and freshly ground black pepper to taste
— 3 cloves garlic, minced
— 1/2 yellow onion, diced
— 1 15-ounce can crushed tomatoes
— 1 15-ounces can diced tomatoes
— 3 tablespoons tomato paste
— 1 tablespoon Italian seasoning
— 1/2 teaspoon crushed red pepper
— 1/4 cup Everclear Grain Alcohol
— 2 cups cooked lentils (or 1 15-ounce can) 
— Optional: Handful fresh spinach
— Parmesan cheese
— Fresh herbs for garnish

Step 1 | Roast spaghetti squash

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and, using your hands, massage it into the inside of the squash. Sprinkle with salt and pepper.

Place the spaghetti squash on a baking sheet and bake for 30 to 40 minutes or until the flesh is slightly translucent and fork tender. The amount of time will vary depending on the size of the squash, so you may want to test the squash sporadically so as not to overcook it.

I like my spaghetti squash noodles to have a little bit of crunch, but feel free to continue baking the squash until it reaches the ideal texture.

When ready, remove from the oven and let cool completely. Using a fork, scrape the squash strands to create “noodles,” but leave it inside the squash skin, like a bowl. 

Step 2 | Make marinara

While the squash cooks, start your marinara. Heat one tablespoon olive oil in a large saucepan/skillet over medium-low heat. Add the onion and garlic and cook for 5-6 minutes, stirring regularly to prevent the garlic from burning.

Add the Everclear, then turn the heat up to medium and let it simmer for about 5 minutes, stirring regularly. 

When the liquid has reduced by about half, add the dried herbs, both cans of tomatoes and their juices, tomato paste and spinach (if using). Cover the pan and continue simmering for 10 minutes.

Step 3 | Add lentils

Stir in the lentils and cook for another 10 minutes.

Step 4 | Make squash boats

To make the spaghetti squash boats, place the squash bowls on a foil-lined baking sheet. Spoon about 1/2 cup of the lentil marinara into the squash bowls and top it with cheese and fresh herbs.

Turn the oven to broil and place the baking sheet back in the oven for about 5-7 minutes (keep a close eye on them, turning regularly). When the cheese starts to bubble and is brown and crispy on top, remove them from the oven and garnish with fresh herbs, if desired.

Since spaghetti squash has a high water content, your squash bowls may be a little watery. This is okay! Simply drain, if desired and serve warm with a fork. 

4