To help you prep this delicious vegetarian bolognese meal, make the pasta or spaghetti squash and chill up to 4 days in advance.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Jacob Fox

Recipe Summary

prep:
20 mins
chill:
up to 3 days
slow-cook:
9 hrs to 10 hrs (low)
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1- to 2-gal. resealable plastic bag or airtight container combine first 11 ingredients (through pepper). Store in refrigerator up to 3 days.

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  • In a 5- to 6-qt. slow cooker combine lentil mixture, broth, and wine. Cover and cook on low 9 to 10 hours. If Parmesan rind hasn't dissolved, remove and chop rind, then return to cooker. Stir in cream and rosemary. Serve lentil mixture over squash and top with grated cheese.

*To cook spaghetti squash

Preheat oven to 375°F. Halve a 3-lb. spaghetti squash lengthwise. Place, cut sides down, in a foil-lined shallow baking pan. Bake 45 to 50 minutes or until very tender; cool. Scrape squash strands from peel. Transfer squash strands to a resealable plastic bag or airtight container. Store in refrigerator up to 3 days. To reheat, microwave 2 to 3 minutes or until heated through, stirring once. Season with salt and black pepper.

Nutrition Facts

324 calories; total fat 5g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 13mg; sodium 1095mg; potassium 1095mg; carbohydrates 53g; fiber 10g; sugar 12g; protein 17g; trans fatty acid 0g; vitamin a 6253IU; vitamin c 22mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 1mg; folate 277mcg; vitamin b12 0mcg; calcium 106mg; iron 4mg.
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