These lentil stuffed spaghetti squash boats are a nutritious and cozy dinner. Made with Right Foods French Lentil Low Sodium Soup for an easy-to-make meal that doesn't require cooking any lentils.
Begin by preheating your oven to 400°F. To make the spaghetti squash easier to handle, pop it in the microwave for 5 minutes. Cut the squash in half, remove the seeds, and roast it with the cut side down for 30 minutes. This ensures a tender and flavorful base for our dish.
While the squash is roasting, strain the liquid from the Right Foods Organic French Lentil Low Sodium Soup into a small bowl. In a pan, combine the lentil broth with grape tomatoes, sliced garlic, and chopped sweet onion. Cook over medium heat until the onions are translucent. Now, add in the remaining contents of the lentil soup, along with fresh spinach and tomato sauce. Let the flavors meld together, and adjust the seasoning with salt and pepper to your liking.
Once the spaghetti squash is done roasting, allow it to cool for a few minutes before using a fork to shred it into a spaghetti-like texture. Add the shredded squash into the pan with the lentil mixture, tossing to coat everything evenly. Scoop the flavorful combination back into the squash shells and return them to the oven for an additional 10 minutes, allowing the flavors to meld.
Top with a garnish of thyme and dig into your gorgeous spaghetti squash boats. Thanks to the ready-made French Lentil Soup, this recipe is super simple to put together. It's a fan favorite vegan soup in our line of lower-sodium options.
Baked Lentil Red Sauce Spaghetti Squash Boats
2 spaghetti squash
15 grape tomatoes
4 cloves garlic, sliced
1/3 sweet onion, chopped
1 ½ cups spinach
½ cup tomato sauce
Salt and pepper, to taste
Fresh thyme, optional garnish
Preheat oven to 400°F (204°C).
Microwave the spaghetti squash for 5 minutes, to soften and make it easier to cut.
Cut in half and remove all seeds. Flip over so the cut side is down and roast for 30 minutes.
Meanwhile, strain the liquid from the Right Foods Organic French Lentil Low Sodium Soup into a small bowl.
Into a pan add the broth, tomatoes, garlic, and onions. Cook over medium heat for 5 minutes or until onions are translucent. Then add in the remaining lentil soup contents, spinach, and tomato sauce. Mix together and let it all cook until spinach is wilted. Taste and add salt and pepper to preference.
Once the spaghetti squash is done allow it to cool for a few minutes until it is safe to handle. Then use a fork to shred it and make the spaghetti texture.
Add the spaghetti squash into the pan and toss to coat everything.
Scoop back into the squash and then place back in the oven for 10 minutes.
When done, top with thyme for garnish if desired and enjoy.