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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.

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

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

Find it online: https://thefamilycooking.com/lentil-ragu-with-spaghetti-squash/