Lentil Bolognese Spaghetti Squash Boats | VegNews
Made with a hearty lentil mushroom Bolognese sauce and spaghetti squash, this dish is a lightened up version of the traditional Italian dish.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Fork
- Pastry brush
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Cooking spray
- Spoon
- Grater
- Stove
- Serving platter
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- ¼ cup tomato paste
- 2 cups low-sodium
- vegetable broth
- 1 cup red lentils
- 2 teaspoons ground dried oregano
- ¼ teaspoon black pepper
- ¼ cup grated
- vegan parmesan cheese
- , for topping
- 2 tablespoons chopped fresh basil, for garnish
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