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30 MINUTE Vegetarian Spaghetti Squash Boats -- packed with a delicious red lentil bolognese sauce!
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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 4
Calories 422kcal

Ingredients

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

Calories: 422kcal | Carbohydrates: 44g | Protein: 21g | Fat: 23g | Saturated Fat: 1g | Sodium: 990mg | Fiber: 15g | Sugar: 8g