Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!
Yields 2 servings
1 large spaghetti squash
2 garlic cloves
1/2 cup cooked TruRoots Organic Sprouted Green Lentils
2 cups homemade tomato sauce
4 cups of baby spinach (2 handfuls)
4 oz. baby bella mushrooms
1 medium yellow onion, diced
1 tsp. fresh basil, chopped
1 tsp. fresh parsley, chopped
- Preheat oven to 400 degrees F.
- Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
- Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
- Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
- When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
- Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
- Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.
Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.