Spaghetti Squash with Lentil Bolognese

Spaghetti Squash with Lentil Bolognese

Spaghetti squash is cooked to al dente perfection in a pressure cooker and topped with this plant based bolognese sauce, using simmered lentils, bay leaves, tomatoes, and all the right dried herbs for a beautiful meal that saves well and serves a crowd.

Spaghetti Squash with Lentil Bolognese

First of all, if you’ve never cooked a spaghetti squash in a pressure cooker, get ready to rock your own world. It’s SO much easier and quicker than the oven method and in my opinion, cooks it even more deliciously than the oven. And I have to say, after using a pressure cooker to cook my spaghetti squash, it seems like the oven takes ages just to preheat!

Spaghetti Squash with Lentil Bolognese

This lentil bolognese is the star, though. Lentil bolognese feels as hearty as a meaty bolognese but it’s 100% plant based and protein packed. The longer the sauce is simmered, the more robust it tastes – and with a sprinkling of nutty Parmesan on top, it’s the kind of sauce you’ll want to make over and over again. Luckily, it’s fridge and freezer friendly, so you CAN make it over and over again. I like reheating this sauce on the stovetop with a little broth or just letting it thaw out completely and then warming it on the stovetop.

If you wanted to make this another way, you could also serve it over some spiralized vegetables (duh) or some shredded brussels sprouts, or one of these other pasta alternatives.

Spaghetti Squash with Lentil Bolognese

Actually, spaghetti squash is the first ‘pasta alternative’ I ever discovered. Then, I met spiralized vegetables and never looked back!

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Serves 3-4

Spaghetti Squash with Lentil Bolognese

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 1 large spaghetti squash
  • 1 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, peeled and diced
  • 2 carrots, peeled, diced
  • 2 celery stalks, diced
  • 1 (28oz) can crushed tomatoes
  • ?1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 1 cup dry green lentils, rinsed
  • 2 cups vegetable broth
  • 2 bay leaves
  • optional: grated Parmesan cheese, to garnish (or a vegan alternative!)


  1. Prepare the spaghetti squash. Pierce the squash all over with a paring knife, about 12 times. Insert the steamer insert into your pressure cooker and add 1 cup of water. Add the squash to the insert, seal the pressure cooker and cook on high pressure for 17 minutes. Once it’s done, instant release all of the steam. Remove the squash and cool before halving, removing the seeds and taking two forks and pulling out all of the flesh to make spaghetti-like strands. Divide the spaghetti squash onto bowls.
  2. While the spaghetti squash cooks, heat the oil in a medium saucepot over medium high heat. Once oil is shimmering, add in the garlic, onions, carrots, and celery and cook for 5 minutes or until vegetables soften and onions are translucent.
  3. ?Add in the tomatoes and season with basil, oregano, salt and pepper and stir again. Add the lentils, stock and bay leaves and bring to a boil. Once boiling, reduce to a medium simmer (over medium-low heat) and cook for 30 minutes or until lentils are tender. Add more broth if the sauce dries out as the lentils are still cooking.
  4. ?When lentil Bolognese is done, taste and adjust with more salt, if needed. Divide the Bolognese over the spaghetti squash and garnish with Parmesan cheese, if using.

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Stacey Erdelsky says:
Is it possible to get a calorie count for the lentil bolognaise?
Meaghan says:
We're so sorry! Unfortunately, we do not have that information available. If you'd like a calorie count we recommend plugging this into a tracker. That should be able to calculate it for you!
Megan McCormack says:
Can you freeze the bolognese?
Natalie Barnes says:
Making this now. You never tell recipe followers of this dish what to do with the other tablespoon of olive oil. Would appreciate clarification on this. Thanks much!
Meaghan says:
Recipe has been updated! Thank you for catching that. No need for extra oil!
Karen says:
Just made this for dinner. My husband (plant based) and I loved it!!
Meaghan says:
That's a total win! We're so happy to hear this.
Ericka says:
I made this for dinner and it was delicious. I forgot to add the pepper flakes it was late and I was tired. Still came out good. I have never made my own spaghetti squash I was pleasantly surprised
Meaghan says:
Such a good one! Glad you enjoyed it!

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

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makes 8-10 crostini⁣

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honey, for drizzling⁣

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📸: @evansungnyc