Spaghetti squash are such a versatile replacement for grains in an entrée. One of my favorite ways to eat it is baked like a ziti with pesto and tofu “ricotta”, but 2016 was indeed the year of the pulse for me.
- 1 spaghetti squash, roasted
- 1/2 cup lentils, cooked
- 2 large handfuls of baby greens
- 1/4 cup tahini
- 1 lemon, juiced
- 1/2 teaspoon garlic salt
- salt & pepper
- olive oil
Cut spaghetti squash in half, preheat oven to 400°F and line a baking sheet. Remove seeds and drizzle flesh with olive oil and salt. Roast with its flesh facing down in oven for 40 minutes.
Cook lentils in vegetable broth for time indicated on package instructions. I would not recommend red lentils for this dish, as they tend to turn mushy.
Scrape flesh from spaghetti squash skins and add to a sauté pan. Place heat on medium-low, add cooked lentils, baby greens, tahini, and lemon juice. Season with garlic salt to taste, divide mixture into squash skins. If not eating immediately, reheat in the oven at 350°F for 20-30 minutes covered in aluminum foil.