Baked Lentil Marinara Spaghetti Squash + Sprouts Bean Sale

This Baked Lentil Marinara Spaghetti Squash is for all the pasta lovers out there wanting to cut back on the carbs without sacrificing your favorites! Using vegetables in place of pasta is a regular thing in our house. I love using spaghetti squash, zucchini, and sweet potatoes to recreate more traditional favorites like Pad Thai, Spaghetti Marinara, or Creamy Alfredo. Aside from replacing the pasta with vegetables, I love replacing ground beef with lentils. Beans and other legume, such as lentils, are full of nutrition, adding both protein and fiber to a dish, without a ton of calories or fat.

Can we say Win Win!? 

SOOO, speaking of beans and legumes, I’m teaming up with Sprouts again today, for those of you who follow along regularly, you undoubtedly know by now that this is one of my favorite places. Not favorite places for groceries, but favorite places. Period!

They have such a great selection of organic products and produce, paired with amazing weekly sales and online coupons. Last week I used a coupon on top of a sale and got a 5lb bag of organic carrots for $1.00. As in, o-n-e dollar. Crazy, right?!

And starting today, they have their “Bring on the Beans” Sale, where the following beans in their Bulk Department will be $.99/lb!

• Pinto Beans
• Black Beans
• Black-Eyed Peas
• Red Kidney Beans
• Garbanzo Beans
• Green Lentils
• Red Lentils
• Split Peas

The lentils and split peas are some of my favorites, both nutritious and easy to make.

SO, my suggestion? Find the nearest Sprouts to you, and GO! Grab a large spaghetti squash, fill a bag with their green lentils from the bulk bin section, and find whatever other ingredients you need for this Baked Lentil Marinara Spaghetti Squash and make it! The tomatoes, herbs, spices, and Romano cheese give it a rich, savory flavor, while the lentils add a lovely earthiness. In the end, the dish is hearty and satisfying. Not to mention vegetarian and gluten-free, for those with special dietary needs or sensitivities.  Again, a Win Win!

For a list of some of my other favorite ways to use beans and legumes with spaghetti squash or zucchini, check out the links below!

Spaghetti Squash Recipes:

• Stuffed Spaghetti Squash Burrito Bowls
• Vegetarian Spaghetti Squash Tacos
• Spaghetti Squash Casserole with Spinach

Zucchini Pasta Recipes:

• Zucchini Spaghetti with Lentil Marinara
• Zucchini Fettuccine and Cauliflower Alfredo
• Zucchini Pasta with Creamy Mushroom Marsala
• Pumpkin Chipotle Alfredo Zucchini Pasta
• Gluten-Free Three Cheese Zucchini Eggplant Lasagna

Print Recipe

5 from 1 vote

Baked Lentil Marinara Spaghetti Squash

It's a new year and so many of us are longing for healthier meals, without sacrificing the flavor! This Baked Lentil Marinara Spaghetti Squash is loaded with both nutrition and flavor, the perfect substitute for your more traditional meat-sauce spaghetti! Gluten-Free + Vegetarian

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: lentils, marinara, spaghetti squash

Servings: 4

Calories: 314kcal

Author: Kaylee Pauley

Ingredients

• 1 large spaghetti squash approx 6-7 cups cooked
• 1 cup dried green lentils
• 1 {14.5} can organic diced tomatoes
• 1/2 cup organic tomato paste {canned}
• 1/2 cup purple onion finely chopped
• 1-2 garlic cloves minced
• 1 tsp dried parsley {or fresh if you prefer}
• 1 tsp dried oregano
• 1 tsp dried Italian seasoning
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp crushed red pepper {optional}
• 3 oz freshly grated Romano cheese
• fresh parsley for garnish

Instructions

• Preheat oven to 400 degrees.
• Slice spaghetti squash in half lengthwise, remove seeds and add to baking sheet, with the skin down and flesh facing up. Roast in the oven for 45-50 minutes or until you can use a fork to pull the flesh apart and it resembles noodles.
• While the squash is cooking, add lentils and two cups water to sauce pan, bring to a boil, then reduce heat and simmer for 30 minutes, or until all water is absorbed and lentils are soft.
• Meanwhile, add all ingredients for sauce {diced tomatoes through crushed red pepper} to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and a thick sauce is formed.
• Once the lentils have cooked, remove any excess water if needed, then add sauce to lentils and stir until well combined.
• Layer spaghetti squash into 9x13 pan {or equivalent}, then top with lentil and sauce mixture, followed by freshly grated Romano cheese and fresh parsley.
• Bake for 15 minutes or until cheese is melted, allow to cool for 5 minutes, then serve hot.
• Garnish with additional Romano cheese and parsley if desired.

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 45g | Protein: 17.2g | Fat: 6.2g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.3g | Cholesterol: 18.8mg | Sodium: 311.3mg | Fiber: 16.9g | Sugar: 12.6g

This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!