Low Sodium Vegan Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Vegan Stuffed Spaghetti Squash

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, divided

For the filling

1 small yellow onion, finely diced
3 cloves garlic, minced
1 medium red bell pepper, finely diced
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) green or brown lentils, drained and rinsed
½ cup vegetable broth
2 cups baby spinach, roughly chopped
3 tbsp nutritional yeast, divided

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Brush the cut sides of the spaghetti squash halves with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Place cut-side down on the prepared baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.

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