Creamy Lentil Arrabbiata Spaghetti Squash

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.

Prep Time5

Cook Time40

Total Time45

Makes 4 servings

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!

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