The wonderful spaghetti squash. It amazes me how many people haven't given this delicious winter vegetable a shot! It is so tasty, has an amazing crunch and is actually a great substitute for spaghetti. It couldn't be easier to prepare, you simply roast it and then dress it up any way you like. I loved it with this simple pesto but now I am interested in trying it with marinara. When I did this recipe I actually went ahead and roasted two and had plenty for lunch for the week for very little extra work. I hope you will give this lovely veggie a chance!
Adapted from Green Kitchen Stories
1 large spaghetti squash
1 T oil (coconut is my preference but you can use whatever you have on hand)
salt and pepper
1 cup water
1 cup shiitake mushrooms
2 handfuls basil
3 T pine nuts or walnuts
3 T grated parmesan
3 T evoo
salt and pepper
1. Preheat the oven to 400.
2. Divide the squash lengthwise. Scrape out the seeds and rub the cut sides with the oil and salt and pepper. Place both halves on the baking tray, cut side down. Bake for 40-60 minutes. The halves are ready when the skin is bubbly and slightly browned.
3. While the squash is cooking prepare the lentils. Place the lentils and water in a saucepan and cover and bring to a boil. Lower the heat and gently simmer for 30 minutes until tender. Drain any excess water and set aside
4. Place the pesto ingredients in a mortar and grind or blend in a food processor and set aside.
5. When the squash is finished baking set it cut side up and let cool for a few minutes. Meanwhile saute the mushrooms in oil until soft and browned.
6. Use a fork to scrape out the spaghetti strands and place in serving bowl. Top with the lentils, mushrooms and pesto and serve.