Hearty Lentil Bolognese Over Spaghetti Squash

Enjoy the robust flavors of our hearty Lentil Bolognese atop tender spaghetti squash ‘noodles.’ “Bolognese” is typically a meat-based Italian sauce originating in the town of Bologna. With this delicious gluten-free, soy-free, oil-free, vegan version, you can experience the flavors of Italy without any guilt.

Ingredients (organic/biodynamic)

  • 1 spaghetti squash, cut in half, and seeds removed
  • 1 c. green or brown lentils, cooked
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 celery stalk, finely chopped
  • 5-6 small tomatoes (1 lb.), crushed
  • 1 tsp. dried oregano
  • 1 tsp, dried basil
  • Celtic Sea Salt® and pepper to taste
  • Red pepper flakes (optional, for heat)
  • Fresh Parsley or basil leaves for garnish (optional)


  1. Preheat oven to 375°F.
  2. Place spaghetti squash in a glass pan, or on a parchment-lined baking sheet and cook, cut side down, for 35-45 minutes, or until skin can be easily pierced with a fork.
  3. While the squash is cooking, cook the onion in a large pan over medium heat until softened. (Add a splash of water, if needed, to avoid burning).
  4. Add minced garlic, grated carrot, and chopped celery to the pan. Sauté until the vegetables are tender, adding an additional splash of water as needed.
  5. Stir in cooked lentils, crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Mix well.
  6. Bring the mixture to a simmer. Allow sauce to simmer over low heat for about 20-25 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
  7. Adjust seasonings to taste. If the sauce is too thick, you can add a little water or vegetable broth.
  8. When squash is done, remove the halves from the oven. Using a fork, carefully scrape out the spaghetti-like strands.
  9. Plate the spaghetti squash noodles, and top with your Lentil Bolognese sauce. Optionally, garnish with fresh basil or parsley.

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