Spaghetti Squash Bolognese

Spaghetti Squash Bolognese

  • Spaghetti Squash Bolognese

INGREDIENTS:

  • 2 small spaghetti squashes
  • 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, peeled and diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup cremini mushrooms, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • pinch red pepper flakes
  • 24 oz. crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 ½ cups cooked French green lentils
  • salt to taste
  • fresh basil for garnish
  • 1 cup shredded mozzarella cheese

 

DIRECTIONS:

Preheat the oven to 375 degrees F. Cut spaghetti squash in half lengthwise. Season with a pinch of salt and pepper and a drizzle of olive oil. Place cut side up on a large rimmed baking sheet, and bake 35-45 minutes, until tender. Cool. Use two forks to scratch up the squash to create “noodles” inside the squash “boats.”

Dr. Farnesi’s tips:  To avoid burning the squash or drying it out too much, cook cut-side down in the baking sheet or a glass baking dish with a bit of water in the bottom and cook this way for the first 30 min, then turn over face up and add your seasoning and olive oil after it’s half way cooked.   Add an extra drizzle of olive oil over the squash after it’s cooked to mix with the “noodles” to help them stay separated more like spaghetti.

Meanwhile, make the lentil bolognese. Heat two tablespoons of olive oil in a skillet over medium heat. Add the onions, carrots, and celery and sauté until vegetables soften, about 7 minutes. Add the garlic, mushrooms, oregano, basil, and red pepper flakes, and sauté until the mushrooms begin to soften. Add the tomatoes and tomato paste and stir to combine. Add lentils and simmer the sauce 20 minutes, until sauce has thickened, and all the vegetables are tender. Season to taste with salt.

Spoon the lentil bolognese over the spaghetti squash noodles. Sprinkle vegan cheese over the top and place under the broiler until cheese is bubbly. Garnish with fresh basil.

Dr. Farnesi’s tip: For a non-vegetarian version, replace lentils with your favorite protein such as lean ground turkey, chicken or grass-fed beef.

Will you be making this recipe? Post a photo of your Spaghetti Squash Bolognese using the hashtag #MAMRecipe

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Summer Squash Casserole

  • Summer Squash Casserole

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

Ingredients

  • 1 tablespoon coconut oil
  • ½ organic yellow onion, diced
  • 3 cups sliced organic yellow squash
  • 1 egg
  • ½ cup organic goat cheese or organic grated cheddar (alternative: cashew cheese)
  • ½ cup unsweetened, unflavored almond milk
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon sea salt and freshly ground pepper
  • 1 cup Ezekiel breadcrumbs
  • 2 tablespoons fresh chopped organic parsley

 

Instructions

Preheat the oven to 350 degrees.

Heat the oil in a sauté pan over medium heat. Add the onion and squash and cook for 4-5 minutes.

In a bowl, whisk together the egg, cheese, milk, cayenne and salt and pepper.

Place the squash mix in a casserole dish and top with the egg mixture. Sprinkle the Ezekiel breadcrumbs on top and place in the oven for 25-30 minutes. To serve, top with some fresh parsley. Enjoy!

Will you be making this recipe? Post a photo of your Summer Squash Casserole using the hashtag #MAMRecipe

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