Ben Baker’s Spaghetti Squash with Lentil Bolognese

Photo: Victor Protasio & People Magazine

Miraval Austin’s Executive Chef, Ben Baker shares his vegetarian spin on the classic Italian comfort food.

Ben Baker’s Spaghetti Squash with Lentil Bolognese

1 large (4 lb.) spaghetti squash, halved lengthwise and seeded
3 Tbsp. olive oil, divided
4 cups vegetable stock
1 1/4 cups dried black (beluga) lentils
1/3 cup finely chopped fennel
1/3 cup finely chopped carrot
1/3 cup finely chopped yellow onion
1/3 cup finely chopped red bell pepper
6 garlic cloves, finely chopped
1 tsp. fennel seeds
2 (15-oz.) cans no-salt-added tomato sauce
3/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup finely chopped fresh flat-leaf parsley

1. Preheat oven to 350°. Place squash halves, cut sides down, on a baking sheet. Drizzle 2 tablespoons oil evenly over squash. Roast until soft, 40 to 45 minutes. Remove from oven; let cool about 15 minutes. Scrape squash using a fork to remove spaghetti-like strands; transfer to a bowl. Discard squash shells.

2. While squash cooks, bring stock and lentils to a boil in a large saucepan over medium high. Reduce to medium low; stir once, simmer 25 minutes. Drain.

3. Heat remaining oil in a large straight-sided skillet over medium high. Add fennel, carrot, onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and fennel seeds; cook stirring constantly, until fragrant and seeds are browned, about 1 minute. Stir in tomato sauce, salt, black pepper and drained lentils; cover and cook over medium low, removing lid and stirring occasionally, until mixture slightly thickens, about 45 minutes.

4. Divide noodles evenly among bowls; spoon lentil sauce over noodles. Sprinkle with parsley.

Serves: 4
Active time: 1 hour
Total time: 1 hour 40 minutes

Per serving: 446 calories, 21g protein, 694mg sodium, 71g carbs, 20g fiber, 12g total fat, 17g total sugar

Check out the exclusive with People Magazine here.

Try this recipe at home,
and tell us what you think!

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