Ben Baker’s Spaghetti Squash with Lentil Bolognese
Miraval Austin’s Executive Chef, Ben Baker shares his vegetarian spin on the classic Italian comfort food.
Active time: 1 hour
Total time: 1 hour 40 minutes
Per serving: 446 calories, 21g protein, 694mg sodium, 71g carbs, 20g fiber, 12g total fat, 17g total sugar
Photo: Victor Protasio & People Magazine
- 1 large (4 lb.) spaghetti squash, halved lengthwise and seeded
- 3 Tbsp. olive oil, divided
- 4 cups vegetable stock
- 1 1/4 cups dried black (beluga) lentils
- 1/3 cup finely chopped fennel
- 1/3 cup finely chopped carrot
- 1/3 cup finely chopped yellow onion
- 1/3 cup finely chopped red bell pepper
- 6 garlic cloves, finely chopped
- 1 tsp. fennel seeds
- 2 (15-oz.) cans no-salt-added tomato sauce
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- Preheat oven to 350°. Place squash halves, cut sides down, on a baking sheet. Drizzle 2 tablespoons oil evenly over squash. Roast until soft, 40 to 45 minutes. Remove from oven; let cool about 15 minutes. Scrape squash using a fork to remove spaghetti-like strands; transfer to a bowl. Discard squash shells.
- While squash cooks, bring stock and lentils to a boil in a large saucepan over medium high. Reduce to medium low; stir once, simmer 25 minutes. Drain.
- Heat remaining oil in a large straight-sided skillet over medium high. Add fennel, carrot, onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and fennel seeds; cook stirring constantly, until fragrant and seeds are browned, about 1 minute. Stir in tomato sauce, salt, black pepper and drained lentils; cover and cook over medium low, removing lid and stirring occasionally, until mixture slightly thickens, about 45 minutes.
- Divide noodles evenly among bowls; spoon lentil sauce over noodles. Sprinkle with parsley.