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