Stuffed Spaghetti Squash Marinara
Servings
4servings
Cook Time
1hour+
Servings
4servings
Cook Time
1hour+
Ingredients
Instructions
  1. Preheat oven to 375°F
  2. Slice spaghetti squash lengthwise
  3. Place cut side up on parchment paper or silicone baking mat on a baking sheet
  4. Cook for 45 minutes until fork tender
  5. Remove from oven and scrape seeds out and discard
  6. Using a fork scrape along squash and pull up all of the strands and create a spaghetti pile in each boat
  7. To make the veggie marinara place the crushed tomatoes, cooked lentils, spices, celery, carrots and maple syrup into a pressure cooker and set for 5 minutes on high – this can be done while the spaghetti squash is initially baking
  8. If using the cooktop place all ingredients into a large soup pot, cover and cook on low for 30-45 minutes until carrots are tender – stirring occasionally
  9. Top each spaghetti boat with several (or more) tablespoons of veggie marinara sauce and scatter diced mozzarella on top or sprinkle vegan parmesan on top
  10. Place boats in oven under the broiler and cook for about 5 minutes until cheese and sauce are bubbly – keep a careful eye to not burn the boats
  11. Remove and top with fresh basil. Serve with green salad and crusty whole grain bread.