Hearty Vegetarian Spaghetti Squash Bowls with Lentils and Spinach
No one at the table will miss the meat—or the pasta!—in this hearty vegetarian dish of roasted spaghetti squash topped with marinara with lentils.
Ingredients
- 2 spaghetti squash
- 2 tablespoon 2 tablespoons extra-virgin olive oil, divided
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 1 15 oz can crushed tomatoes
- 1 15 oz can diced tomatoes
- 3 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper
- ¼ cup Everclear Grain Alcohol
- 2 cups cooked lentils (or 1 15-ounce can)
- Handful fresh spinach optional
- Parmesan cheese
- Fresh herbs for garnish
- Sea salt and freshly ground black pepper to taste
Instructions
- 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. 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.
- 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.
- Stir in the lentils and cook for another 10 minutes.
- To make the spaghetti squash boats, place the squash bowls on a foil-lined baking sheet. Spoon about ½ 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. 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.
