vegetarian | gluten free | egg free | soy free
40 minutes or less *
* Roast the squash, and/or prepare the lentils up to 3 days ahead of time & this dish comes together in a pinch!
What You’ll Need:
1 spaghetti squash, sliced in half lengthwise & seeded*
For the spiced lentils*
½ c lentils
½ c quinoa
1/8 c almond meal/flour
2 tbsp. ground flaxseed
1 Tbsp. Tamari
1 Tbsp. olive oil
Juice of 1 small lemon
1/4 tsp sea salt
1/4 tsp black pepper
pinch nutmeg
1/4 tsp chili powder
½ tsp garlic powder
1 tsp dijon mustard
OPTIONAL: 1/4 tsp cayenne pepper
For topping:
1 15oz jar marinara sauce (no sugar added)
3-4oz parmesan, shredded
Preheat oven to 350*
Place squash face down in a roasting pan filled with 1-2 inches water. Pop in the oven & roast for about 30 minutes. You will know when it is done when the meat shreds like angel hair pasta with a fork.
While squash roasts, combine lentils & quinoa with 1 ½ c water & a drizzle of olive oil in a medium pot. Bring to a boil, and reduce to simmer until the water is absorbed. (About 15 minutes)
While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl. Add cooked quinoa/lentils. Mix well.
Stuff each cooked squash half with marinara sauce & spiced lentils. Top with cheese. Cover & pop back into the oven for 8-10 minutes minutes, or until cheese melts.
You will likely have leftover spiced lentils! These freeze well for quick grab and go meals in the future!
Serves 2