Bolognese Stuffed Spaghetti Squash
Bolognese Stuffed Spaghetti Squash
Spaghetti squash is a pretty amazing vegetable. Once baked the flesh will separate into spaghetti like strands which makes it perfect to pair with a flavorful meaty sauce like this lentil bolognese. You can scrape out the flesh and pour your sauce over but I much prefer to stuff the squash and give it a nice topping of non dairy cheese and then pop it back in the oven. This way everything is hot, melty and can be eaten straight from the squash, leaving you virtually no mess!
Serves 2 -4 (depending on the size of your squash)
Ingredients
1 large or 2 smaller Spaghetti Squash
2 cups of cooked Lentils
2 medium Carrots diced
2 ribs of Celery diced
1 small Onion chopped
15 oz (425g) Crushed Tomatoes
8 oz (227g) Tomato Sauce
3 Tbsp (45g) Tomato Paste
2 tsp Fresh Thyme
2 Bay Leaves
1 Tbsp (15ml) Balsamic Vinegar
1 Tbsp (15ml) Soy Sauce
2 tsp Miso Paste
1/2 cup (118ml) Vegetable or Vegan Beef Broth
1/4 cup (60ml) Vegan Cream or Plant Milk
3 Tbsp of Oil
Salt & Pepper to taste
Topping
1 cup (100g) finely grated Vegan Parmesan
1/2 cup (30g) Vegan Mozzarella Shreds
chopped Parsley for garnish
Note
Pre cook your lentils before adding to your sauce. You can do this the day before or you can also use canned to save time.
Directions
1. Make the bolognese: Heat 2 Tbsp of oil in a large pot on medium heat. Add the onion, celery, carrot and thyme and sauté for 5-8 minutes or until the onions are translucent. Add in the cooked lentils and mix well. Allow everything to cook for 2-3 minutes.
2. Add in the tomato paste and miso paste and mix through followed by the crushed tomatoes and tomato sauce.
3. Add in the balsamic vinegar, soy sauce, bay leaves and mix well. Lower the heat to medium low, cover the pot and allow the sauce to cook for 40 or more minutes stirring occasionally.
4.While the sauce is simmering, prepare the squash by cutting it in half lengthwise. Remove the seeds and drizzle the cut sides with a bit of oil and season with salt & pepper. Place the squash cut side up on a baking sheet and bake at 400 for 35-40 minutes or until the flesh is fork tender. Remove and set aside.
5. As the sauce cooks it will reduce and thicken. Add the broth if it starts to stick or becomes too thick. The sauce is done once all of the vegetables are tender. Turn off the heat and add in the vegan cream. Mix well and set aside.
6. Using a fork scrape the top part of the flesh of the squash to loosen the strands. Make sure not to go too deep or risk piercing through the bottom. Fill each half with a generous serving of the bolognese sauce and top with vegan cheese. Cover with foil and place them back in the oven to bake. Bake at 375 for 25 minutes or until the cheese is nice and melted.
7. Allow the squash to cool slightly before garnishing with parsley and serving. Enjoy!
