Spaghetti Squash Casserole: Lentil Walnut & Spinach with Red Sauce!

Spaghetti squash lentil walnut spinach casserole


It’s been a crazy past couple of weeks for me in OKC. I planted my first garden (isn’t it gorgeous)! It’s mostly tomatoes and a variety of peppers, but I’m growing strawberry, asparagus, and basil too. If you ever plan to build your own raised bed garden, then 1st garden: raised bedI highly recommend a Ford Fusion for hauling in all your bags of dirt and manure, assuming you are okay with 5 trips to Home Depot and your muffler dragging on the pavement. On second thought, you should probably get a truck. I also got a new bike for cross-training and all around merriment; my first two rides have been super fun. And last, but not least, I ran the OKC Memorial half marathon. The two hour rain delay paired with hot and humid weather really affected my time (2:16). I was hoping for closer to 2 hours for this race, but I’m starting a new training plan and WILL break the 2 hour 1/2 marathon barrier sometime this year.


I made this Italian inspired spaghetti squash casserole the week of the marathon, but it’s so high in fiber that I avoided it the day or so before the race to avoid extra intestinal distress. Now I’m happy that I get to introduce it back into my diet! If you’re looking for a filling, low-calorie, veggie-packed meal, make this dish pronto. There is no meat in this recipe; the protein comes from the lentils, which are king of vegetarian protein in my book. The spaghetti squash, spinach, peppers, onion, and tomato sauce load this casserole down with a hefty dose of vegetables. The great thing about spaghetti squash is that it stays crunchy even when reheated, so it makes great lunch leftovers. I also mix in walnuts with the spaghetti squash layer for some healthy fat and additional crunch.


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