Lentil Bolognese

This sauce is fabulous over spaghetti squash, zucchini ribbons or chickpea pasta, but here we are scooping it into a roasted acorn squash for a hearty fall dish.

8 oz. cooked lentils
1 onion, diced
4-6 garlic cloves, minced
3 tbsp. tomato paste
2 carrots, cubed small
2 celery ribs, cubed small
1 - 1 1/2 cups hot water
2 tbsp. olive oil
1 sprig rosemary, chopped
handful fresh basil, chopped
Celtic sea salt and freshly-ground black pepper
2 acorn squash
optional: 3 oz. grated parmigiano cheese or vegan substitute

Preheat oven to 450º F. Slice acorn squash in half using a strong knife, scoop out seeds, and place squash face-down on a parchment-lined baking sheet. Bake for 30 minutes.

In a large saucepan, heat olive oil over medium-low heat and add onion, carrots and celery. Sauté for 5-10 minutes, and add garlic and rosemary to cook for 5 more minutes. Add tomato paste, hot water and stir before adding lentils to simmer for 30 minutes. Season with Celtic salt and pepper. Remove from heat and add fresh basil, stirring to combine.

Remove squash from oven and scoop sauce into cavity, sprinkling with cheese, if using. Enjoy immediately.