Lentil and Greens Spaghetti Squash Boats

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.

With those pulses I paired nearly all of them with tahini and lemon. My recipes for hummus and pizza are just two realized examples, but my daily eats included both ingredients.

img_5542

Ingredients

  • 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

Method

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.

img_5581

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.

img_5587

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s