Spaghetti squash bowl with tomato sauce & lentils.🌈🍅🥦Vegan and plantbased

I love this combo in the winter – spaghetti squash is very filling, has lots of vitamins, minerals, fiber and naturally low in calories. When cooked the strings come out like “spaghetti” which makes a tomato-based sauce perfect for it. I add lentils for extra plantbased protein (as lentils are one of the best sources of plant protein)
Spaghetti Squash:
1 spaghetti squash
1 tsp oil

Tomato Sauce:
1/2 onion
2 garlic cloves
1 can tomato sauce (or 3-4 fresh tomatoes chopped)
1 small carrot
2-3 broccolini bunches (sub: broccoli, asparagus, spinach, zuchhini / anything green)
spices: salt, pepper, oregano, basil
1 tbsp balsamic vinegar
green lentils
green onions

Spaghetti Squash:
Preheat oven to 400F.
Cut spaghetti squash in half and scoop out the seeds / middle strings. (*tip: you can microwave it for a minute to make it easier to cut or also NOT cut it lengthwise but widthwise)
Bake at 400F for ~45 minutes TOP DOWN (check by inserting a knife, if it inserts easily it’s cooked)
Flip and use your fork to fork out the flesh, it will come out as strings
Tomato Sauce directions:
Heat up onion & garlic in a pan with olive oil. Add the carrots. Add the tomato sauce. Add spices: salt, pepper, oregano, basil and chili pepper if you like spicy. Let it simmer for a bit. When the carrot is cooked, add the broccolini/broccoli and 1 tbsp balsamic.

Cook separately on stovetop according to directions or instantpot (so much quicker).

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