4cupstomato chunkssauce, or puree (you can use a mixture of fresh, paste, canned, etc.)
1cupwater or broth
1teaspoonoreganoor basil/parsley, etc.
½teaspoonred pepper flakes
salt and pepper to taste
2cupscooked lentils¾ cup dry
4cupschopped kale
2poundspaghetti squash
Instructions
Turn the oven to 400º. Slice the squash in half, scoop out the seeds, and place cut-side down on baking sheet. Stab with a fork a few times and roast until tender, about 35 minutes.
Meanwhile, cook the lentils. Place them in a pot with a lot of water and bring to a boil. Reduce to a simmer and cook until tender, about 25 minutes. Drain and set aside.
Return pot to stove. Saute onions in oil for about 5 minutes. Add garlic and carrot and saute until slightly caramelized, about 5 minutes. Deglaze with vinegar, then add seasonings and tomato sauce. Stir in cooked lentils and simmer for about 20 minutes. When rich and flavorful, mix in the kale and stir just until wilted.
Remove the spaghetti squash flesh from the skin and season with a little olive oil, and salt and pepper to taste. Divide amongst bowls and top with lentil bolognese! (Alternatively you can add the spaghetti squash to the pot and mix it all together.)
Note: Adding the squash noodles to the sauce pot is a great way to meld the flavors. You can mix it all together in the pot for about 3-5 minutes, and then serve.