Recipes

Lentil Bolognese With Spaghetti Squash

:20 min

:1 hr 5 min

Serves 4 to 6

3 tbsp Longo’s Extra Virgin Olive Oil

1 each small carrot and celery rib, diced

1 small onion, diced

1/2 cup dry red wine

2 tbsp Longo’s Curato Tomato Paste

1 jar (650mL) Longo’s Passata

1/2 cup water

1 tsp salt

1/4 tsp Longo’s Chili Flakes

2 Longo’s Bay Leaves

2 cans (540mL each) Longo’s Lentils, drained and rinsed

Fresh basil or parsley leaves (optional)

SPAGHETTI SQUASH

1 spaghetti squash (about 3lb)

3 tbsp Longo’s Extra Virgin Olive Oil, divided

1/2 tsp each salt and pepper, divided

SPAGHETTI SQUASH

•Cut squash in half lengthwise and remove seeds. Drizzle with 1 tbsp of the oil and half each of the salt and pepper. Place cut-side down on baking sheet lined with Longo’s Parchment Paper. Using a fork, pierce skin a few times. Place in preheated 400°F oven for about 45 minutes or until light golden brown, tender but still firm. Flip over and let cool until easy to handle. Using a fork, scrape out squash into a bowl and drizzle with remaining oil, salt and pepper; set aside.
•Meanwhile, heat oil in saucepan over medium heat. Cook carrot, celery and onion for 5 minutes or until softened. Add red wine and simmer until almost all has evaporated. Stir in tomato paste to coat vegetables. Add passata, water, salt, chili flakes and bay leaves; bring to a simmer. Stir in lentils and return to a simmer. Cover and let simmer for 20 minutes for flavours to develop. Remove bay leaves and ladle sauce over spaghetti squash to serve. Garnish with fresh basil, if desired.

Pour a bit of water into the empty passata jar and give it a shake to remove all the tomato from the jar and add to the skillet.

Per serving (1/6th recipe): 340 calories