Quinoa Lentil Bolognese over spaghetti squash

Name: Quinoa Lentil Bolognese over spaghetti squash Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 11
Ingredients: 2 tbsp extra virgin olive oil; 1cup chopped onion; 3 med garlic cloves chopped; 1 cup celery chopped; 2.5 cups grated; 1cup cremini or white button mushrooms sliced; 1 med yellow bell pepper chopped; 1 med red bell pepper chopped; 1 med green bell pepper chopped; 3 cups kale finely chopped; 1 cup baby spinach finely chopped; 2 tbsp dry Italian seasoning; 1tsp salt; 1 tsp cracked black pepper; 1.5 cups cooked brown or green lentils; .25 cup dry red wine; .5 cup homemade or store bought vegetable broth; 4 cups canned diced tomatoes; 4.5 cups tomato sauce; 2 cups cooked quinoa; 1-2 med spaghetti squash roasted.

(2)

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 11

Ingredients

2 tbsp extra virgin olive oil1cup chopped onion3 med garlic cloves, chopped1 cup celery, chopped2.5 cups grated1cup cremini or white button mushrooms, sliced1 med yellow bell pepper, chopped1 med red bell pepper, chopped1 med green bell pepper, chopped3 cups kale, finely chopped1 cup baby spinach, finely chopped2 tbsp dry Italian seasoning1tsp salt1 tsp cracked black pepper1.5 cups cooked brown or green lentils.25 cup dry red wine.5 cup homemade or store bought vegetable broth4 cups canned diced tomatoes4.5 cups tomato sauce2 cups cooked quinoa1-2 med spaghetti squash roasted.

Directions

In large pot, heat olive oil add onion and cook until translucent, about 2-3 min, add garlic and cook another 30 sec. Add celery, carrots, peppers, mushrooms, kale,spinach, and lentils, cook until all vegetables have softened. Add salt, pepper, Italian seasoning, red wine, vegetable broth stir and cook another minute. Add in canned tomatoes and tomato sauce, stir until well combined bring sauce to a boil, reduce heat to a simmer and cook for at least 1 hour. Meanwhile cook quinoa according to package instructions and set aside. Add quinoa in the last 15 minutes of cooking.

For the spaghetti squash,

Preheat oven to 375 F
Line a baking sheet with parchment paper
Cut 1-2 spaghetti squash in half,remove seeds and pierce with a fork
Season with salt and pepper and turn face down on parchment paper
Add half cup of water or broth and cover with aluminum foil. Bake in oven until tender and flesh shreds easily with a fork.

Serve with tossed green salad and hearty grainy bread.

Serving Size: Makes 11 - 1 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user NATELCO.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 256.0
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 726.9 mg
Total Carbs: 47.6 g
Dietary Fiber: 7.0 g
Protein: 10.7 g

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Member Reviews

ROSSYFLOSSY
Great alternative. - 11/1/19