clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spaghetti Squash with Creamy Marinara

Roasted Spaghetti Squash with Black Lentils and Creamy Marinara Sauce (vegan + gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 50 minutes
  • Yield: 3-4 1x
  • Diet: Vegan


The perfect weeknight dinner recipe. Spaghetti Squash with Lentils and Marinara takes less than an hour, it's colorful, and delicious!



For the Roasted Spaghetti Squash

  • 1, 2.5-3 pound spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Black Lentil Creamy Marinara Sauce Topping

  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper chili flakes
  • 6 large cloves garlic, peeled and minced
  • 1, 15-ounce can black lentils, drained and rinsed (or cook your own and use 1.5 cups cooked black lentils)
  • 2 cups marinara sauce (I love Rao's marinara sauce)
  • 1/2 cup homemade dairy-free heavy cream sauce

Optional Garnishes

  • fresh basil, finely diced
  • red pepper chili flakes
  • vegan parmesan cheese


  1. Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and set aside.
  2. Cut the spaghetti squash in half and use a spoon to scoop out the seeds.  Set them aside for roasting if desired.  Here is my recipe for roasted squash seeds.
  3. Brush the inside of the squash with olive oil and sprinkle the inside with salt and pepper.  Place cut side down on the parchment lined baking sheet and roast for 40 minutes.  Remove from oven and allow to cool slightly before handling.
  4. While the squash cooks, prepare the filling/sauce.  Heat a 12-inch skillet, over medium heat.  Add the olive oil, diced shallot, salt and red pepper chili flakes and saute over medium heat for about 5 minutes until onions are soft, fragrant and translucent.  Turn the burner to low and add the minced garlic.  Stir frequently to evenly cook and avoid burning.  Cook for 1-2 minutes.
  5. To the skillet, add the drained and rinsed black lentils from a can (or the prepared cooked lentils if you are using fresh).  Stir well to combine and cook another 5 minutes to warm the lentils and infuse them with flavor.
  6. Stir in the marinara sauce and dairy-free heavy cream.  Cook until everything is warm.  Taste and add more salt and crushed red pepper chili flakes if desired.  For added spice, add a pinch or two of red pepper flakes.
  7. When the spaghetti squash is finished cooking and has cooled slightly, use a fork to gently separate the flesh into spaghetti strands.  Place the strands in serving bowls or back in the spaghetti squash halves if you want to serve them as spaghetti squash bowls.  Top the spaghetti squash with the black lentil creamy marinara mixture.  Add any desired garnishes.  Serve while hot.
  8. Store leftovers in an airtight container in the refrigerator for up to five days.


Instead of roasting the spaghetti squash you can prepare it in your Instant Pot/pressure cooker.  Here is how to do it.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Entree
  • Method: Oven and Stovetop
  • Cuisine: Italian