Units
Scale
Ingredients
- 2 spaghetti squash (halved and seeds removed)
- 2 tbsp olive oil
- 1 onion (sliced)
- 3–4 garlic cloves (grated)
- 1 tsp dried basil
- 1–2 tsp chili flakes
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- salt + black pepper
- 4 tbsp tomato puree/ paste
- 1 cup chopped tinned tomatoes
- 2 cups cooked lentils
- 2 tsp maple syrup
Garlic-Thyme Infused Cheese Sauce
- 6 tbsp all-purpose flour
- 6 tbsp vegan butter or olive oil
- 3 garlic cloves (grated)
- 1 cup oat milk
- 2 cups grated vegan cheese
- 1 tbsp fresh thyme leaves
- salt + black pepper
Instructions
- Pre-heat oven 220°C/425°F
- Spaghetti squash: Drizzle with a little olive oil, and sprinkle with salt and black pepper. Bake for 15 minutes.
- Spicy Lentils: Heat oil in a pan over medium heat. Add in the onions, and cook until they start to become a little golden. Mix in the grated garlic, chili flakes, salt, black pepper, cinnamon powder, nutmeg powder and dried basil. Cook for 1 minute. Add in the tomato puree and cook for 3-4 minutes while consistently mixing. Mix in the cooked lentils, tinned tomatoes and maple syrup. Cook for 4-6 minutes.
- Garlic-thyme infused cheese sauce: In a pan heat vegan butter, garlic and thyme leaves over medium-high heat. Once the butter has melted, cook for a further minute. Add in the flour, and cook for 1-2 minutes while consistently mixing. Slowly stream in the oat milk, and mix everything with your other hand. Add grated vegan cheese to the thick mixture. Once most of the vegan cheese has melted, turn off the heat. Season with a little salt and black pepper.
- Final touches: Add the spicy lentils to each spaghetti squash. Top with the thick vegan cheese sauce, and with the back of a spoon spread it over the lentils. Bake for 15-20 minutes or until the vegan cheese sauce is golden. Use a fork to pull out the noodle-like spaghetti texture. Enjoy with a bit of fresh basil!