Lentil Ragu with Spaghetti Squash

I love this recipe because lentils give the ragu plenty of texture and make it satisfying without meat. As they simmer with tomatoes, onions, carrots, celery, and herbs, they absorb the flavors of the sauce and create a hearty consistency.

I also enjoy using spaghetti squash because its cooked flesh separates naturally into noodle-like strands. Its mild sweetness works particularly well with the savory tomato and lentil sauce.

Another reason I make this recipe is how well it works for meal prep. I can prepare the squash and lentil ragu ahead of time, refrigerate them separately, and quickly assemble individual portions throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the spaghetti squash:

• Spaghetti squash
• Olive oil
• Salt
• Freshly ground black pepper

For the lentil ragu:

• Brown or green lentils
• Crushed tomatoes
• Tomato paste
• Yellow onion
• Carrots
• Celery
• Garlic
• Vegetable broth
• Olive oil
• Dried oregano
• Dried basil
• Fresh or dried thyme
• Red pepper flakes, optional
• Balsamic vinegar
• Salt
• Freshly ground black pepper

For serving:

• Fresh basil or parsley
• Grated Parmesan, optional
• Extra-virgin olive oil, optional
• Red pepper flakes, optional

Directions

I start by preheating my oven to 400°F (200°C). I carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center.

I brush the cut sides lightly with olive oil and season them with salt and black pepper. I place the squash cut-side down on a parchment-lined baking sheet.

I roast the spaghetti squash until the flesh is tender enough to separate easily into strands with a fork. Depending on the size of my squash, this usually takes about 35 to 45 minutes.

While the squash roasts, I prepare the lentil ragu. I heat olive oil in a large saucepan or Dutch oven over medium heat and add the finely chopped onion, carrots, and celery.

I cook the vegetables until they soften, then add the minced garlic, tomato paste, oregano, basil, thyme, and optional red pepper flakes. I cook everything for another minute or two so the tomato paste can caramelize slightly and the herbs become fragrant.

I stir in the lentils, crushed tomatoes, and vegetable broth. I bring the mixture to a gentle boil, then reduce the heat and let the ragu simmer until the lentils are tender and the sauce is thick.

I stir the ragu occasionally while it cooks and add a splash of broth or water if it becomes too thick before the lentils are tender.

Once the lentils are cooked, I stir in a small splash of balsamic vinegar. I taste the ragu and adjust the salt, black pepper, herbs, and acidity as needed.

When the spaghetti squash is tender, I let it cool just enough to handle. I use a fork to gently scrape the flesh into long strands.

I divide the spaghetti squash among bowls and spoon plenty of warm lentil ragu over the top. I finish each serving with fresh basil or parsley, black pepper, and optional Parmesan.

Servings and Timing

I usually make this Lentil Ragu with Spaghetti Squash for about 4 servings. I prepare the ragu while the squash roasts so both components are ready at approximately the same time.

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour
• Servings: 4

Variations

For a vegan version, I simply leave off the Parmesan or use my favorite plant-based Parmesan alternative. The lentil ragu and spaghetti squash are otherwise easy for me to keep entirely plant-based.

When I want more vegetables in the sauce, I add finely chopped mushrooms, zucchini, bell peppers, or spinach. Mushrooms are one of my favorite additions because they give the ragu an even deeper savory flavor.

For a richer sauce, I add a splash of red wine after cooking the vegetables and let it reduce before adding the tomatoes and broth. When I prefer not to cook with wine, I simply use additional vegetable broth.

I can also replace some of the lentils with finely chopped walnuts for additional texture. I stir toasted walnuts into the finished sauce so they retain a little crunch.

If I do not have spaghetti squash, I serve the lentil ragu over regular spaghetti, polenta, mashed potatoes, zucchini noodles, or another cooked grain.

Storage/Reheating

I store the cooked spaghetti squash and lentil ragu separately in airtight containers in the refrigerator for up to 4 days. Keeping them separate helps me preserve the texture of the squash.

For stovetop reheating, I warm the lentil ragu in a saucepan over medium-low heat. If it has thickened considerably in the refrigerator, I add a splash of vegetable broth or water.

I reheat the spaghetti squash gently in a skillet or microwave just until warm. I avoid cooking it for too long because I want the strands to retain some texture.

For individual portions, I can combine the squash and ragu in a microwave-safe container and heat them in short intervals, stirring as needed until thoroughly hot.

The lentil ragu also freezes well. I let it cool completely and freeze it in an airtight container for up to 3 months. I prefer freezing the sauce separately and preparing fresh spaghetti squash when I am ready to serve it.

FAQs

What kind of lentils work best for lentil ragu?

I prefer brown or green lentils because they become tender while still retaining some texture. I usually avoid red lentils when I want a chunky ragu because they break down more readily during cooking.

How do I know when spaghetti squash is cooked?

I know my spaghetti squash is ready when I can easily pierce the flesh with a fork and scrape it into strands. I try not to overcook it because I prefer strands that retain a little texture rather than becoming watery or mushy.

Can I use canned lentils?

Yes. I can use drained and rinsed canned lentils to reduce the cooking time. Since they are already tender, I add them after the tomato sauce has simmered and cook them only long enough to absorb the flavors and heat through.

Can I make Lentil Ragu with Spaghetti Squash ahead of time?

Yes. I prepare both components ahead and refrigerate them separately. When I am ready to eat, I reheat the ragu and squash and assemble the bowls just before serving.

How can I make lentil ragu taste richer?

I build flavor by cooking the onions, carrots, and celery until soft and allowing the tomato paste to caramelize briefly. I also use herbs, garlic, vegetable broth, and a splash of balsamic vinegar. When I want even more depth, I add mushrooms or a little red wine.

Conclusion

Lentil Ragu with Spaghetti Squash is a comforting plant-forward meal I enjoy when I want a hearty tomato sauce paired with plenty of vegetables. The lentils give me a substantial, savory ragu, while roasted spaghetti squash provides tender strands with a subtle natural sweetness.

Lentil Ragu with Spaghetti Squash

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Hearty lentil ragu is simmered with tomatoes, aromatic vegetables, garlic, and herbs, then served over tender roasted spaghetti squash. This vegetable-packed meal combines a rich savory sauce with naturally sweet squash for a satisfying plant-based dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

• 1 large spaghetti squash, about 3 pounds
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry brown or green lentils, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 1/2 cups vegetable broth, plus more as needed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup chopped fresh basil or parsley, for serving
• 1/2 cup grated Parmesan, optional for serving
• 1 tablespoon extra-virgin olive oil, optional for serving
• Red pepper flakes, optional for serving

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Instructions

1. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center.
2. Brush the cut sides of the squash with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the halves cut-side down on a parchment-lined baking sheet.
3. Roast for 35 to 45 minutes, depending on the size of the squash, until the flesh is tender and separates easily into strands while still retaining some texture.
4. While the squash roasts, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened.
5. Add the garlic, tomato paste, oregano, basil, thyme, and optional red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly.
6. Stir in the rinsed lentils, crushed tomatoes, and 2 1/2 cups vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
7. Simmer uncovered for about 25 to 35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and hearty. Add additional broth or water in small amounts if the sauce becomes too thick before the lentils are cooked.
8. Stir the balsamic vinegar, 3/4 teaspoon salt, and 1/2 teaspoon black pepper into the finished ragu. Taste and adjust the seasoning, herbs, or acidity as needed.
9. Remove the roasted spaghetti squash from the oven and let it cool for several minutes. Use a fork to gently scrape the flesh into long strands.
10. Divide the spaghetti squash among 4 bowls and spoon the warm lentil ragu generously over the top.
11. Finish with fresh basil or parsley, freshly ground black pepper, and optional Parmesan, extra-virgin olive oil, or red pepper flakes. Serve warm.

Notes

• For a vegan version, omit the Parmesan or use a plant-based Parmesan alternative.
• Brown or green lentils work particularly well because they become tender while retaining some texture.
• For additional vegetables, add finely chopped mushrooms, zucchini, bell peppers, or spinach to the ragu.
• For extra texture, stir toasted chopped walnuts into the finished sauce.
• If spaghetti squash is unavailable, serve the lentil ragu over pasta, polenta, mashed potatoes, zucchini noodles, or cooked grains.
• Canned lentils can be substituted for dry lentils. Drain and rinse them, reduce the broth as needed, and add them after the tomato sauce has simmered so they only need time to heat through and absorb the flavors.
• Store cooked spaghetti squash and lentil ragu separately in airtight containers in the refrigerator for up to 4 days.
• The lentil ragu can be frozen separately in an airtight container for up to 3 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 420 kcal
• Sugar: 16 g
• Sodium: 720 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 18 g
• Protein: 18 g
• Cholesterol: 0 mg