LENTIL SPAGHETTI SQUASH
Feeling like spaghetti but don’t want the processed refined carbs? Then I have the recipe for you. This is one of my favorite healthy dishes that will nip your spaghetti craving in the bud without the calories or the bad carbs. Not only is this healthy for you, it is very easy to make.
1 spaghetti squash
1 jar of your favorite healthy spaghetti sauce
2 cups red lentils
Vegan parmesan cheese
Heat oven to 375 degrees. Lay spaghetti squash on side. Cut spaghetti squash in half and scoop out seeds. Wash thoroughly inside and out. Get a shallow baking pan and fill it with 1 ½ inches of water. Put the spaghetti squash open side face down in the water on baking pan. Put in oven and cook for 30 minutes or until the squash is cooked thoroughly. You can tell when the squash is done by taking a fork to the center of the soft squash and it will start peeling off like spaghetti noodles.
While the spaghetti squash is cooking, make sure you cook the red lentils on the stove in a pot. In another pot, heat up the spaghetti sauce. After the lentils are cooked, add them to the spaghetti sauce and mix together.
After all 3 items are cooked and heated, take a fork peeling away the spaghetti squash until you have the desired amount on plate. Add your spaghetti sauce on top of squash. Sprinkle parmesan cheese on top.
Pair this meal up with a great salad and a glass of wine!
Serves 3-4 people.