These vegetarian 'Bolognese' inspired spaghetti squash boats are made with lentils and are delicious.
Ingredients
Recipe serves 4
6 tbsp olive oil
2 spaghetti squash, washed and halved lengthwise
2 cloves garlic, minced
1 shallot, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
1/2 tsp chili flakes
herbs - 1 tbsp each of fresh basil and parsley, 1 tbsp dried oregano
1 can (800g) whole, peeled tomatoes
1 tbsp tomato paste
1/2 cup water
1 can (398ml) lentils, rinsed
1/4 cup unsweetened coconut milk (I use 'Califia' brand)
seasonings - salt, black pepper, garlic powder
Preparation
For Zucchini Boats :
Preheat oven to 400ºF. Prepare a parchment-lined baking sheet.
Place squash halves onto baking sheet. Scoop out all of the seeds, and discard.
Drizzle 1 tbsp of olive oil over each half. Season with 1/4 tsp each of salt, black pepper, and garlic powder.
Bake for 35 minutes.
Remove squash from oven. When cool enough to handle, shred the entire flesh with a fork to resemble spaghetti. Set aside.
For Lentil 'Bolognese' Sauce :
In a small sauce-pot, heat 2 tbsp of olive oil over medium heat.
Add shallot, carrot, celery, garlic, and herbs. Sauté for 1 - 2 minutes.
Note - before adding the tomatoes, I crush them with my hands to get a more chunky sauce. You may use a hand mixer if you prefer a smoother sauce.
Add tomato paste, crushed tomatoes, water, chilli flakes, and 1/2 tsp each of salt, black pepper, and garlic powder.
Reduce heat to medium-low. Allow sauce to cook for 20 minutes covered, stirring occasionally. After 20 minutes, add lentils, and continue cooking for an additional 25 minutes. At this point, add the coconut milk, stir to combine.
Add 2 tbsp of sauce to spaghetti boats, mix to coat spaghetti squash with sauce. Add more sauce over-top and a drizzle of olive oil.
ENJOY!
Opmerkingen