30-Minute Vegetarian Spaghetti Squash Boats

These Vegetarian Spaghetti Squash Boats are super healthy and ready in just 30 minutes. Filled with a vegan bolognese sauce and topped with vegan cheese!

Course Entree

Cuisine American

Keyword lentil bolognese, lentils, Spaghetti squash, vegan bolognese, vegan pasta, vegetarian pasta

Prep Time 2 minutes

Cook Time 25 minutes

Total Time 27 minutes

Servings

Calories 422kcal

Ingredients

2 small spaghetti squash
2 cans Tuttorosso Diced Tomatoes
1/2 cup red lentils
1/2 cup hummus flavor of choice
1/4 cup nutritional yeast
1 tablespoon Italian seasoning
Salt & pepper to taste
1/2 - 3/4 cup water
1 package shredded vegan cheese

Instructions

Preheat the oven to 425ºF. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4". Roast squash for 20 minutes.
While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just 1/2 cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened, about 10 - 15 minutes.
Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.
Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn't burn.
Remove and serve immediately!

Nutrition