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Spaghetti Squash Noodles with Lentil Bolognese

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Adapted from: Minimalist Baker

Ingredients
  

  • 1 spaghetti squash
  • 1 Tbsp olive oil
  • ½ red onion chopped
  • 3 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼-½ red chili powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 carrot grated (about 1 cup)
  • 1 bottle strained tomatoes (or 1 can of crushed tomatoes)
  • ½ cup water
  • ¾ cup red lentils

Instructions
 

For spaghetti squash noodles

  • Preheat oven to 350°F. Cut spaghetti squash in half and scoop out seeds. Place spaghetti squash halves cut side facing down on a baking sheet lined with parchment paper. Bake for 30-35 minutes until soft and tender.
  • Let cool for 10 minutes. Using a fork, fluff the spaghetti squash to create noodle-like strands.

For lentil bolognese

  • In a large skillet, heat oil at medium-high heat and add chopped onion. Saute for 2-3 minutes until soft.
  • Add in minced garlic, salt, black pepper, red chili powder, dried basil, and oregano.
  • Add in grated carrot, mix well, and cook for 4-5 minutes.
  • Add in strained tomatoes, 1/2 cup water, and red lentils. Bring mixture to a simmer and reduce heat to medium. Cook for 17-20 minutes, until lentils are tender.
  • Taste for seasoning and adjust as needed. If sauce is too thick, add a few tablespoons of water. Remove from heat.
  • To serve, put one large spoonful of lentil bolognese over spaghetti squash noodles.

Notes

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