AuthorSelina RoseCategoryMains & SidesDifficultyBeginnerSpaghetti squash is a nutritious alternative to pasta noodles. It’s stringy texture mimics spaghetti but it’s nutrition profile is filled with fiber and vitamins-a great addition to any meal plan.
Preheat oven to 375F and line a large baking sheet with parchment paper.
Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with a spoon.
Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily
scrape the strands with a fork, it's ready. Check the texture after 25-30 minutes to make sure it isn’t over cooked.
While the squash is in the oven, heat the coconut oil in a large saucepan. Add the onions and garlic and cook until tender.
Stir in the oregano, basil and red chili. Add lentils, water and ConcenTrace© and cook over medium-low heat until the lentils are tender (about 15 minutes).
Add the tomatoes and black pepper to taste. Allow to simmer until flavours are combined.
Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin.
Place squash on a plate and top with lentil sauce. Enjoy!
Ingredients
Directions
Preheat oven to 375F and line a large baking sheet with parchment paper.
Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with a spoon.
Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily
scrape the strands with a fork, it's ready. Check the texture after 25-30 minutes to make sure it isn’t over cooked.
While the squash is in the oven, heat the coconut oil in a large saucepan. Add the onions and garlic and cook until tender.
Stir in the oregano, basil and red chili. Add lentils, water and ConcenTrace© and cook over medium-low heat until the lentils are tender (about 15 minutes).
Add the tomatoes and black pepper to taste. Allow to simmer until flavours are combined.
Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin.
Place squash on a plate and top with lentil sauce. Enjoy!
