I loved this recipe! It was so filling, a great weeknight meal, and definitely something you can cook for non vegans 🙂 I think I forgot how good spaghetti squash is, I used to make it all the time . . . definitely going to be brining it back into my kitchen this summer. Feel free to mix it up and just use normal pasta vs spaghetti squash, too!

 Ingredients

-28 oz can whole peeled tomatoes

-1 Cup carrots, diced

-1/2 Cup shallots, diced (about 1 large)

-3 cloves garlic, minced

-1 teaspoon oregano

-1 teaspoon parsley

-1/2 teaspoon thyme

-1 Cup lentils, cooked

-1/2 Cup quinoa, cooked

-Oil for cooking

-Salt and pepper to taste

-Vegan parmesan cheese to garnish

-1 large, or 2 medium, spaghetti squash

Directions

-Cut your spaghetti squash in half and scoop out the insides

-Bake at 375 degress farenheit for 45 minutes

-Remove the squash from the oven and set aside

-While the squash is roasting, make the sauce

-Remove all tomatoes from the can. Set 4 – 5 whole tomatoes aside and chop the remaining, reserving as much of the tomato juice as possible

-Heat a skillet over medium heat with about 1 Tablespoon oil. Add carrots, shallots, and garlic, and saute until garlic is fragrant, about 2 – 3 minutes. Season with salt and pepper

-Transfer carrot/shallot mixture to your food processor along with the whole tomatoes that you set aside. Add 1/4 Cup of tomato juice from can to the food processor and puree on high until smooth. Return sauce to skillet

-Stir in chopped tomatoes, remaining tomato juice/liquid, and the other remaining ingredients. Stir and allow to come to a small simmer

-Allow mixture to simmer 10 – 15 minutes to let the flavor develop, tasting and seasoning with salt and pepper halfway though

-When ready to serve, scoop out spaghetti squash and transfer to plates. Top with sauce, fresh herbs, and Vegan parmesan cheese

xoxo