Lentil and Spaghetti Squash “Pasta” ~ Meatless Monday

Is it Monday again already!?! I hope you all had a great weekend 🙂 It’s time for another meatless inspired meal! This time I decided to use lentils where I would normally use ground turkey or chicken and instead of gluten-free pasta I went for good ‘ol spaghetti squash. You’ll see this is a really low-cal meal so feel free to add a side salad or even sub in gluten-free pasta for the spaghetti squash. But I’ll keep it light today…

Lentil Spaghetti Squash

Lentil and Spaghetti Squash Pasta

Serves 4

1 medium spaghetti squash
1/2 cup of dry green lentils, rinsed (equals 1 cup cooked)
1 cup of vegetable broth (low sodium)
1/2 red pepper, diced
1/2 green pepper, diced
1/2 white onion, diced
1 cup spinach, chopped
1 can diced organic tomatoes (I used Italian seasoned tomatoes)
2 cloves of garlic
1 Tbsp of your favourite Italian spices
1 packet of stevia
Salt and pepper to taste

Bake your spaghetti squash at 375F for 45 minutes. Click here if you’d like to see instructions on how to prepare/cook spaghetti squash. Meanwhile, in a medium saucepan bring the vegetable broth to a boil and add the lentils (you could also cook the lentils in water; the vegetable broth just adds more flavour). Simmer for 20 minutes.


Lentils cooking

In a frying pan, add the peppers and onions, fry on medium for a few minutes or until soft. Add the tomatoes, garlic, spices, spinach and cooked lentils. Simmer on low for about 5-10 minutes. Stir in the stevia right before serving. Once the squash is cooked, shred with a fork and dish out 1 cup per serving (200g) topped with the tomato and lentil sauce. Enjoy!

Spaghetti Squash

Shredded spaghetti squash


Representin’ Italy


The sauce simmerin’

Nutritional Info:
176 Calories, 37 Carbs, 1g Fat, 8g Protein, 16g Sugar, 553mg Sodium

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