Butternut Squash Spirals with Chunky Lentil Bolognese
Prep: 15 minutes
Cook: 43 minutes • Serves: 4
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 can (14.5 ounces) diced tomatoes
3/4 teaspoon Italian seasoning
2 cups low sodium vegetable broth
1/2 cup dry green lentils, rinsed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 packages (10 ounces each) fresh butternut squash veggie spirals
Chopped parsley for garnish (optional)
1. In large saucepot, heat oil over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until tender, stirring occasionally. Add garlic and red pepper flakes; cook 30 seconds, stirring frequently. Stir in tomato paste; cook 30 seconds. Add tomatoes with their juice and Italian seasoning; cook 2 minutes, stirring occasionally. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in 1/4 teaspoon each salt and black pepper. Makes about 4 cups.
2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add veggie spirals and cook 7 minutes or until slightly softened, stirring occasionally; stir in remaining 1/4 teaspoon each salt and black pepper.
3. Serve spirals topped with lentil Bolognese sprinkled with parsley, if desired.
Approximate nutritional values per serving (1 cup):
233 Calories, 8g Fat, 1g Saturated, 0mg Cholesterol, 624mg Sodium,
34g Carbohydrates, 8g Fiber, 8g Sugars, 0g Added Sugars, 8g Protein
