It was love at first bite. This vegetable immediately intrigued us. It looked like pasta, acted like pasta, tasted pasta, but definitely was not pasta. Picture your favorite pasta dishes and cut out the large amount of carbs and calories. If you have never heard of spaghetti squash or have just been hesitant to taste it, now is the time. It is too easy not to! Below is a recipe for spaghetti squash with a lentil and vegetable marinara. Not only is this dish so yummy, it is very healthful. We hope you enjoy what has quickly become one of our favorite vegetables. Trust us, you’ll be hooked too!



  • 1 medium/large spaghetti squash or 2 small
  • Olive oil
  • 1 28oz can of crushed tomatoes
  • 1 cup of red lentils
  • 1 12 oz container of sliced mushrooms
  • 2 zucchini, chopped
  • 1 small onion, chopped
  • 1 ½ tablespoon minced garlic
  • 1 tablespoon of sugar(we use stevia)
  • 1 tablespoon Oregano
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Basil
  • 1 tablespoon Greek seasoning
  • Salt, black pepper, and cayenne pepper to taste



Spaghetti Squash- Pre-heat oven to 375 degrees. Cut the spaghetti squash in half, lengthwise. It will be very difficult to cut, so use a large/sharp knife, and be extra careful. Once you actually get the squash open, scrape out the pulp and seeds just like you would a pumpkin. Bake rind side up for 40 minutes, sometimes longer, depending on the size of the squash. When it is finished baking, the flesh of the squash should be tender and easily scraped out with a fork. Separate strands by running a fork from stem to stern direction.

Lentil and Vegetable Marinara-Boil lentils in a separate pot. Make sure to keep an eye on the lentils so you don’t over cook them. In another saucepan over medium heat, pour about 1-1 ½ tablespoons of Olive oil. Add garlic and onion, and let slightly brown. Be careful because it will burn if left attended. Add the mushrooms and chopped zucchini to the garlic and onion. You may need to add a little water to the saucepan while the vegetables are sautéing. Sauté all vegetables together for about five minutes. Add the can of crushed tomatoes. Add the oregano, Italian seasoning, basil, Greek seasoning, salt, black pepper, cayenne pepper, and sugar. Finally, combine the lentils and sauce. Let all the flavors mix together over medium/high heat for about five minutes, stirring often. Turn the heat to low and simmer sauce for about 30 minutes so all seasonings can blend.

And that’s it! We served our spaghetti with a salad and a side of asparagus. A pretty great dinner if we do say so ourselves. Hope you enjoy this dish as much as we did!