Spaghetti Squash Bowls with Mushroom and Lentil Marinara - Making Thyme for Health

Step 1

Preheat the oven to 400°F and then line a baking sheet with aluminum foil. Slice of the stem (the top portion) of each spaghetti squash and then cut them in half. Use a spoon to scrape out the seeds and attached soft flesh pieces. Using your hands, lightly rub high heat oil on the insides and then place face down on the baking sheet. I was able to fit all four halves on my baking sheet but you may need two depending on the size of your squash. Transfer the squash to the preheated oven and cook for 40-45 minutes, until tender. Time may vary depending on the size of your squash (shorter for smaller and longer for larger).

Step 2

While the squash cooks, start your marinara by warming one tablespoon olive oil in a large saucepan/skillet over medium heat. Add the onion and cook for 3 minutes then add the garlic and the mushrooms to the pan and sprinkle with salt & pepper. Stir together and cook for another 3 minutes. If you have red wine on hand, pour in 1/4 cup and turn the heat up slightly so that the wine simmers for about 5 minutes.

Step 3

Next add the dried herbs, both cans of tomatoes and their juices and the tomato paste. Cover the pan and continue to simmer for 15 minutes. Then stir in the cooked lentils and cook for another 15 minutes.

Step 4

Once spaghetti squash has cooled enough to handle, gently scrape out about 1/3-1/2 of the middle filling but not the sides. Spoon in 1/2 cup of the mushroom lentil marinara and then top it with the spaghetti squash filling. Lastly, spoon in another 1/2 cup of the marinara on top and sprinkle with cheese. Repeat this step for all four halves then place them facing up on the baking sheet.

Step 5

Turn the oven to broil and place the baking sheet back in the oven for 5-7 minutes, or until the cheese starts to bubble and brown on top. Remove from the oven and garnish with fresh parsley. Serve warm with a fork and get ready to dig in!