Quinoa Lentil Bolognese over spaghetti squash

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.

The prep for this sauce can seem a bit daunting, you can save time by chopping veg with a food processor or chopper.

This sauce is also delicious with brown rice spaghetti.

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.