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Roasted Spaghetti Squash with Black Lentils and Creamy Marinara Sauce (vegan + GF)
EATING BY ELAINE17Ingredients
50Minutes
630Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 lb. spaghetti squash
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. extra virgin olive oil
- 1 large red onion (finely diced)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3 cloves garlic (peeled and minced)
- 15 oz. black lentils (drained and rinsed, or cook your own and use 1.5 cups cooked black lentils)
- 2 cups marinara sauce (I love Rao’s)
- 1/2 cup cream sauce (homemade vegan cashew, or sunflower seed cream sauce for nut-free)
- basil
- Italian flat leaf parsley
- green onions (diced)
- chili flakes (red pepper)
- vegan Parmesan cheese
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium2620mg109% |
| Potassium1300mg37% |
| Protein16g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber9g36% |
| Sugars21g |
| Vitamin A45% |
| Vitamin C45% |
| Calcium40% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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