this vegan bolognese sauce recipe is a high protein, vegan dinner that is delicious. a tasty recipe that is easy to make when you are in a time crunch.
- 1 spaghetti squash, halved and seeds scooped out
- 1 cup carrots, diced
- 1 sweet onion, diced
- 1 28oz can hunt's crushed tomatoes
- 1 cup lentils
- 1 tbsp garlic, minced or chopped
- 1 tbsp oregano
- 1 tbsp basil
- pepper, to taste
- salt, to taste
- 2 tbsp olive oil, for cooking
preheat your oven to 400 degrees F
line and grease a baking sheet with foil. place the spaghetti squash face down on the tray and put into the oven.
after 20 minutes turn the tray 180 degress for even cooking/caramelization. bake for an additional 20 minutes and while that's cooking we will start the bolognese sauce
pour olive oil into a large saucepan, add in the garlic and simmer on low until the garlic has some caramelization
add the diced onion and carrots, into the saucepan
simmer over medium heat until softened (about 10 minutes)
add in the crushed tomatoes, green lentils and all the spices
mix until combined and let simmer for about 30 minutes, stirring occasionally
once the lentils are cooked, grab a bowl and fill up that spaghetti squash with the bolognese sauce
enjoy!