Simply Quinoa · by Alyssa★ 4.8 (9)
Spaghetti Squash Bolognese
NUTRITION · PER SERVING28M COOK
CAL 10%·PRO 14%
CARBS 36G73% OF CAL
9G FIBER12G SUGAR15G OTHER
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich vegan bolognese made with lentils and quinoa served over roasted spaghetti squash. An Italian classic reimagined without meat.
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View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 28 oz can whole peeled tomatoes (I used Tuttorosso)
- 1 cup diced carrots (about 2 medium)
- 1/2 cup diced shallots (about 1 large)
- 3 minced garlic cloves
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 cup cooked lentils
- 1/2 cup cooked quinoa
- Olive oil for cooking
- Salt + pepper to taste
- Fresh herbs + grated cashews/parmesan cheese to garnish
- 1 large spaghetti squash (or 2 medium)
At a glance
PER SERVING · TIME 28M
CAL 10%·PRO 14%
CARBS 36G73% OF CAL
9G FIBER12G SUGAR15G OTHER
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 449mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.