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

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
20 mins
slow-cook:
9 hrs
total:
9 hrs 20 mins
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; fat 5g; cholesterol 13mg; saturated fat 3g; carbohydrates 53g; mono fat 1g; poly fat 1g; insoluble fiber 10g; sugars 12g; protein 17g; vitamin a 6252.8IU; vitamin c 21.8mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.8mg; vitamin b6 0.6mg; folate 276.6mcg; vitamin b12 0.1mcg; sodium 1095mg; potassium 1095mg; calcium 106mg; iron 4.4mg.
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