2 cups marinara sauce (I like Rao's for a store-bought version)
4 cups butternut squash noodles
½ cup fresh basil leaves, cut into ribbons
Instructions
In a large pot over medium heat, add in the olive oil and ground chicken.
Add the salt, garlic powder, and black pepper to the chicken and cook the chicken thoroughly, breaking it apart as it cooks.
Once the chicken is cooked through, add in the lentils and marinara sauce. Stir to combine.
Next, add in your butternut squash noodles. Mix well until the bolognese sauce and noodles are mixed together.
Divide into servings and top with fresh basil.
Notes
If you can't find butternut squash noodles, feel free to sub zucchini noodles or any noodle of your choice! If you want to make this meal vegan, double the lentils and omit the ground chicken.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/veggie-noodle-bolognese/