Spaghetti Squash Bowls with Mushroom and Lentil Marinara
Did you mispronounce the word spaghetti as a child?
I sure did. For much longer than I care to admit. I distinctly remember being asked to say it and I would confidently reply in my little voice, “ba-sketti!” as they all laughed hysterically in response.
My husband on the other hand was a child prodigy of some sort and came out of the womb saying spaghetti correctly. Psshh. Whatever.
Regardless of how you say it, there’s no doubt that SPA-ghetti squash is popular these days. I guess you guys just love eating out of compostable bowls, don’t ya? ;)
When I asked my Facebook fans last week what they were craving, I got one very specific response; something with spaghetti squash and lentils.
Considering the popularity of the burrito bowls, it took all of about 30 seconds for this recipe to pop into my head.
This time we’re combining mushrooms and lentils in an easy homemade marinara sauce to create a “meaty” texture for a filling and satisfying meal.
Whenever I cook with mushrooms, I feel compelled to add red wine so you’ll find that in there too. I think it kicks the flavor up about ten notches but it isn’t exactly necessary if you don’t have any on hand. But because I always happen to have some on hand (#imawino), I added some.
By the way, I’m currently loving One Hope’s pinot noir which donates half of their profits to pet adoption. How freakin’ cool is that?!
Stole my heart.
So after we simmer the onion, garlic and mushrooms in a little bit of red wine, we add in fire roasted crushed tomatoes and diced tomatoes with some tomato paste and tender brown lentils. Then we take the sauce and layer it inside of the cooked spaghetti squash…
