Spaghetti Tofu Lentil Bolognese: October Fresh Food Box

For our October Fresh Food Box, we are making Gluten-Free, Vegan-friendly, Spaghetti Tofu and Lentil Bolognese.

This recipe is adapted from Hannah Magee, RD

In your bag you will find:

Canola Oil

Yellow onion

Squash

Dried red lentils

Italian seasoning

Garlic cloves

1 can of pasta sauce

Tofu

Instructions

Preparing the Squash

• Preheat the oven to 400 Fahrenheit (205 Celsius)

• Slice the spaghetti squash in half lengthwise and scoop the seeds out. Place the cut side down on a baking sheet. Bake for around 40 minutes until tender.

• When the squash is finished cooking, use a fork to scrape the inside into spaghetti-like strands.

Preparing the Sauce

• While the squash is baking, add red lentils and Italian seasoning to a saucepan and add enough water to cover the lentils well (around 1 cup). Bring to a boil, then reduce heat and let simmer (uncovered) until lentils are tender. Once tender, drain excess water and set aside.

• Dice the onions, mince the garlic, and crumble the tofu. Heat the canola oil in a saucepan and add the onion and cook for around 5 minutes. Then add the garlic, and crumbled tofu and cook for around 7 minutes, occasionally stirring.

• Add the cooked lentils into the saucepan along with the pasta sauce and stir together and simmer for around 5-10 minutes until heated through.

• Add to the spaghetti squash and enjoy!