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  • Writer's pictureJeremy LaLonde

Spaghetti Squash bolognese

Hot damn this is delicious. It looks a bit time consuming and complicated, but it's easy as shit and you can make this bad boy in under an hour if you get your shit together.

Serves: 4 (half it if you're flying solo and you've got leftovers!)


  • 2 spaghetti squash

  • 1 cup green lentils

  • 2 cups vegetable stock

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 pepper, diced (any colour)

  • 1 cup mushrooms, dropped

  • 1 large carrot, grated

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 tsp oregano

  • 1/2 tsp chilli powder

  • 1 jar tomato sauce (go simple and plain)

  • 1/2 cup nutritional yeast

  • vegan cheese, shredded (optional)


So first and foremost pre-heat your oven to 400 F. Spice the spaghetti squash in half lengthwise and scoop out the guk in the middle (technical term). Add 1/4 inch of water to two large casserole dishes and place the squash into the dish cut-side down. Place in the oven and cook for 45 minutes.

Next, cook them fucking lentils - if you've got an instant pot than cook for 12 minutes - other wise get that shit into a pot and bowl for 20 or so minutes till cooked.

While that's happening water sautee your onions till them bastards are soft and then add that sweet-ass garlic.

Toss in the rest of the vegetables and cook till softened - just a few minutes. Add the spices and mix up all nice like.

By now those lentils should be nice and cooked, add them to the vegetables and then dump in that jar of tomato sauce and mix that shit all around. Add in the nutritional yeast and mix thee fuck out of it then turn the heat off and set aside.

When your squash is done pull it out and attack it with a fork and loosen it all up from the sides until it's in little strands. Top with cheese if you want and broil in the oven for 5 or so minutes.

Let it cool and then SMASH IT INTO YOUR FACE.


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