Spaghetti Squash with Lentil Ragù
Have you ever tried this variety of squash? 🤩 Reasons to love this recipe: ✅ super easy! ✅ a filling and satisfying meal ✅ 💯 plant based ✅ seasonal
Ingredients
For the sauce
Directions
- 1
Preheat oven to 200°C (400°F).
- 2
Carefully cut the squash in half using a sharp knife (sideways! It will result in longer “spaghetti”). Scoop out the seeds with a spoon.
- 3
Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- 4
Place the squash halves face-down on a baking sheet lined with parchment paper.
- 5
Roast in the oven for 30-40 minutes, until the flesh is tender and easily pierced with a fork.
- 6
Once cooked, use a fork to scrape the inside of the squash into spaghetti-like strands. Be gentle as you want to keep the length of the strands intact.
- 7
Toss with your favourite sauce, I used my easy vegan lentil ragù recipe. I am not exaggerating: it was AMAZING
