Photo: Victor ProtasioYou won’t miss the meat: The executive chef at Miraval Austin wellness resort puts a vegetarian spin on the classic Italian comfort foodBen Baker’s Spaghetti Squash with Lentil Bolognese1 large (4 lb.) spaghetti squash, halved lengthwise and seeded3 Tbsp. olive oil, divided4 cups vegetable stock1 1/4 cups dried black (beluga) lentils1/3 cup finely chopped fennel1/3 cup finely chopped carrot1/3 cup finely chopped yellow onion1/3 cup finely chopped red bell pepper6 garlic cloves, finely chopped1 tsp. fennel seeds2 (15-oz.) cans no-salt-added tomato sauce3/4 tsp. kosher salt1/4 tsp. black pepper1/4 cup finely chopped fresh flat-leaf parsley1.Preheat oven to 350°. Place squash halves, cut sides down, on a baking sheet. Drizzle 2 tablespoons oil evenly over squash. Roast until soft, 40 to 45 minutes. Remove from oven; let cool about 15 minutes. Scrape squash using a fork to remove spaghetti-like strands; transfer to a bowl. Discard squash shells.2.While squash cooks, bring stock and lentils to a boil in a large saucepan over medium high. Reduce to medium low; stir once, simmer 25 minutes. Drain.3.Heat remaining oil in a large straight-sided skillet over medium high. Add fennel, carrot, onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and fennel seeds; cook stirring constantly, until fragrant and seeds are browned, about 1 minute. Stir in tomato sauce, salt, black pepper and drained lentils; cover and cook over medium low, removing lid and stirring occasionally, until mixture slightly thickens, about 45 minutes.4.Divide noodles evenly among bowls; spoon lentil sauce over noodles. Sprinkle with parsley.Serves:4Active time:1 hourTotal time:1 hour 40 minutesPer serving:446 calories, 21g protein, 694mg sodium, 71g carbs, 20g fiber, 12g total fat, 17g total sugar
Photo: Victor Protasio
You won’t miss the meat: The executive chef at Miraval Austin wellness resort puts a vegetarian spin on the classic Italian comfort foodBen Baker’s Spaghetti Squash with Lentil Bolognese1 large (4 lb.) spaghetti squash, halved lengthwise and seeded3 Tbsp. olive oil, divided4 cups vegetable stock1 1/4 cups dried black (beluga) lentils1/3 cup finely chopped fennel1/3 cup finely chopped carrot1/3 cup finely chopped yellow onion1/3 cup finely chopped red bell pepper6 garlic cloves, finely chopped1 tsp. fennel seeds2 (15-oz.) cans no-salt-added tomato sauce3/4 tsp. kosher salt1/4 tsp. black pepper1/4 cup finely chopped fresh flat-leaf parsley1.Preheat oven to 350°. Place squash halves, cut sides down, on a baking sheet. Drizzle 2 tablespoons oil evenly over squash. Roast until soft, 40 to 45 minutes. Remove from oven; let cool about 15 minutes. Scrape squash using a fork to remove spaghetti-like strands; transfer to a bowl. Discard squash shells.2.While squash cooks, bring stock and lentils to a boil in a large saucepan over medium high. Reduce to medium low; stir once, simmer 25 minutes. Drain.3.Heat remaining oil in a large straight-sided skillet over medium high. Add fennel, carrot, onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and fennel seeds; cook stirring constantly, until fragrant and seeds are browned, about 1 minute. Stir in tomato sauce, salt, black pepper and drained lentils; cover and cook over medium low, removing lid and stirring occasionally, until mixture slightly thickens, about 45 minutes.4.Divide noodles evenly among bowls; spoon lentil sauce over noodles. Sprinkle with parsley.Serves:4Active time:1 hourTotal time:1 hour 40 minutesPer serving:446 calories, 21g protein, 694mg sodium, 71g carbs, 20g fiber, 12g total fat, 17g total sugar
You won’t miss the meat: The executive chef at Miraval Austin wellness resort puts a vegetarian spin on the classic Italian comfort food
Ben Baker’s Spaghetti Squash with Lentil Bolognese
1 large (4 lb.) spaghetti squash, halved lengthwise and seeded3 Tbsp. olive oil, divided4 cups vegetable stock1 1/4 cups dried black (beluga) lentils1/3 cup finely chopped fennel1/3 cup finely chopped carrot1/3 cup finely chopped yellow onion1/3 cup finely chopped red bell pepper6 garlic cloves, finely chopped1 tsp. fennel seeds2 (15-oz.) cans no-salt-added tomato sauce3/4 tsp. kosher salt1/4 tsp. black pepper1/4 cup finely chopped fresh flat-leaf parsley
1.Preheat oven to 350°. Place squash halves, cut sides down, on a baking sheet. Drizzle 2 tablespoons oil evenly over squash. Roast until soft, 40 to 45 minutes. Remove from oven; let cool about 15 minutes. Scrape squash using a fork to remove spaghetti-like strands; transfer to a bowl. Discard squash shells.2.While squash cooks, bring stock and lentils to a boil in a large saucepan over medium high. Reduce to medium low; stir once, simmer 25 minutes. Drain.3.Heat remaining oil in a large straight-sided skillet over medium high. Add fennel, carrot, onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and fennel seeds; cook stirring constantly, until fragrant and seeds are browned, about 1 minute. Stir in tomato sauce, salt, black pepper and drained lentils; cover and cook over medium low, removing lid and stirring occasionally, until mixture slightly thickens, about 45 minutes.4.Divide noodles evenly among bowls; spoon lentil sauce over noodles. Sprinkle with parsley.
Serves:4Active time:1 hourTotal time:1 hour 40 minutes
Per serving:446 calories, 21g protein, 694mg sodium, 71g carbs, 20g fiber, 12g total fat, 17g total sugar
source: people.com
