Making Thyme for Health · by Sarah Rotavera
Spaghetti Squash Bowls with Mushroom and Lentil Marinara
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 51%
CARBS 97G70% OF CAL
27G FIBER33G OTHER37G TOTAL SUGAR
FAT 11G17% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash bowls topped with a hearty mushroom and lentil marinara. A plant-forward pasta alternative, aromatic with fresh herbs.
mainitalianbowlbeans🍪 sheet pan🥄 saucepan🍳 skillet🔥 ovenvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium-sized spaghetti squash
- 2 cups cooked brown lentils (about 3/4 cup dry)
- 8 ounces mushrooms (I used cremini, chopped)
- 4 garlic cloves (minced)
- 1 yellow onion (diced)
- 1 15 ounce can crushed fire roasted tomatoes
- 1 15 ounces can diced tomatoes with herbs
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper (optional)
- 1/4 cup dry red wine (optional)
- 3/4 cup shredded Italian blend cheese
- fresh parsley for garnish (optional)
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 51%
CARBS 97G70% OF CAL
27G FIBER33G OTHER37G TOTAL SUGAR
FAT 11G17% OF CAL
5G SAT5G 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
- 50m
- Sodium
- 806mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2029mg
- Calcium
- 459mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.