Healthy, flavorful, and satisfying, this Creamy Lentil Arrabbiata Spaghetti Squash is a great way to use seasonal squash. It requires minimal ingredients and only 5 minutes of prep.
Combining freshly roasted spaghetti squash with this hearty creamy lentil arrabbiata sauce is my favorite way to eat spaghetti squash. It’s such an easy meal recipe yet doesn’t compromise on taste.
Ingredients you'll need to make this Creamy Lentil Arrabbiata Spaghetti Squash recipe:
- Spaghetti squash – I recommend using one large or two medium/small spaghetti squash for this recipe.
- Water – This is to steam the squash when baking, but if you want to cook the squash differently, you can omit this.
- Diced tomatoes – For a more liquid-y sauce you can replace this with marinara instead.
- Unsweetened soy milk
- Salt
- Red pepper flakes
- Dried oregano – If you prefer a more traditional arrabbiata sauce then you can leave this out, I just love the flavor it gives though.
- Garlic – Fresh garlic is best!
- Dried red lentils
Notes:
What is arrabbiata sauce?
Arrabbiata is a spicy pasta sauce made of tomatoes, garlic, and red pepper flakes. It’s fresh, simple, yet so flavorful. This recipe yields a thicker sauce, so if you want a more traditional arrabbiata, sub the diced tomatoes with marina or crushed tomatoes instead. You can also adjust the amount of red pepper flakes to suit your preference, but an arrabbiata is supposed to be on the spicier side – so keep that in mind if you don’t like heat!
How do you cook spaghetti squash?
First, cut your spaghetti squash in half lengthwise and remove the seeds. Then, you bake it! Super simple, really. I like to bake spaghetti squash on a baking sheet with some water to help steam the squash, which results in a more tender bite.
Alternatively, you can drizzle some oil on the cut side of the spaghetti squash instead of using water. Timing will vary depending on the size of the squash you use, too, but in general, 35-50 minutes is what it usually takes me.
If you’re having a hard time cutting spaghetti squash don’t fret! Poke some holes in it with a fork then either bake it whole at 425°F for about 5-10 minutes or microwave it for a couple of minutes until it’s soft enough to cut through.
Creamy Lentil Arrabbiata Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 c water
- 1 can diced tomatoes
- 2 c unsweetened soy milk
- ½ tsp salt
- 1½ tsp red pepper flakes
- 2 tsp dried oregano
- 4 cloves fresh garlic
- 1 c dried red lentils
Instructions
- Preheat your oven to 425℉ (220℃), carefully cut your spaghetti squash in half lengthwise, remove the seeds, and then place cut-side down on a baking sheet.
- Add the water to the baking sheet then bake for 40-50 minutes or until the squash is tender.
- While that bakes, add the diced tomatoes, unsweetened soy milk, salt, red pepper flakes, oregano, and garlic to a saucepan over medium-low heat.
- Stir in the red lentils, cover with a lid, and let the sauce cook for about 10-15 minutes, or until the lentils are cooked and the sauce has reduced. Make sure to stir the sauce frequently to prevent the lentils from sticking to the pan! Once it has reduced, turn off the heat and set aside.
- Once the spaghetti squash is ready, use a fork to remove the strands of squash - just be sure to be careful if doing this when your squash is still hot from the oven!
- Portion out the spaghetti squash and pour the lentil arrabbiata sauce over, then enjoy!