Happy Fall! I don’t know about you but this is my favorite time of the year for food. I love warm meals and the comfort of pumpkin and squash recipes. It is a wonderful time to try new recipes and to turn on those ovens to warm the house.
We made this incredible recipe, originally from the Forks Over Knives Magazine (and altered it a bit), and I wanted to share it with you. This will be going on my favorite list to eat time and time again. I hope you enjoy it at much as we did.
Stuffed Spaghetti Squash with Lentil Marinara (serves 2)
- 1 medium spaghetti squash halved and seeds removed
- 12 oz. brown lentils, rinsed and drained (canned)
- 1 cup marinara sauce
- 6 oz. Yukon gold potatoes, cut into 1-inch pieces
- 1/2 cup unsweetened, unflavored plant-milk (I used almond)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. white wine vinegar
- 1 small clove garlic, minced (the more garlic, the better, in my opinion)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper, ground
- 1 Tbsp. of fresh basil leaves, chopped
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicon mat. Place the squash halves, cut side down, on the baking sheet. Bake for approximately 40 minutes, or until tender.
- In the meantime, in a bowl, stir together the lentils and marinara.
- Place potatoes in a steamer basket in a saucepan. Add water to saucepan and bring to a boil. Steam the potatoes, covered, for approximately 10 minutes or until tender. Let the potatoes cool.
- Place the cooled potatoes in a blender. Add the plant milk, nutritional yeast, white wine vinegar, garlic, sea salt and pepper. Cover and blend until you reach the desired, sauce consistency. Set the sauce aside.
- Remove the squash from the oven. Turn squash halves over, scrape squash strands with a fork, and spoon in the lentil mixture. Bake for another 20 minutes or until heated through.
- Warm the potato sauce and poor it on top of the squash halves. Add the basil as a garnish or mix it in.