Vegan Lentil Bolognese over Spaghetti Squash – Hearty, Healthy & Flavor-Packed!

This dish is great served on its own or with a side salad and some crusty bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a pan over low heat.
The lentil Bolognese can also be stored separately from the spaghetti squash for easier meal prep.
Variations:

For a richer flavor, you can add a splash of red wine to the sauce as it simmers.
If you prefer a different vegetable, try roasting zucchini or eggplant to serve as a base instead of spaghetti squash.
You can use zucchini noodles (zoodles) for a low-carb option instead of spaghetti squash.
FAQ:

Can I use canned lentils for this recipe? Yes, canned lentils can be used, just be sure to drain and rinse them before adding to the sauce.

Can I make this dish ahead of time? Absolutely! You can prepare both the lentil Bolognese and the spaghetti squash in advance, then store them separately in the fridge. Reheat before serving.

Can I add more vegetables to the sauce? Yes, feel free to add more vegetables like mushrooms, bell peppers, or spinach to the Bolognese sauce for added nutrition and flavor.

This Vegan Lentil Bolognese over Spaghetti Squash is a perfect combination of hearty lentils, savory herbs, and roasted squash. It’s healthy, filling, and makes a great plant-based dinner for anyone looking for a comforting meal without the meat!