Prepare to revolutionize your dinner routine with a mouthwatering dish that will make you forget all about traditional pasta! This incredible baked spaghetti squash with spicy lentil sauce is not just a meal, it's a culinary adventure that transforms humble ingredients into a restaurant-worthy masterpiece. Imagine tender, golden squash strands topped with a rich, fiery lentil sauce that will tantalize your taste buds and leave you craving more. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the squash halves with olive oil, then season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. The exterior will become golden brown.
- While the squash is baking, prepare the spicy lentil sauce. In a medium saucepan, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
- Add minced garlic to the onions and cook for another 30 seconds until fragrant. Stir in the chili powder and cumin to toast the spices.
- Add the lentils, vegetable broth, and crushed tomatoes to the pan. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Once the squash is done, remove from the oven and let cool for 5 minutes. Using a fork, scrape the flesh to create spaghetti-like strands.
- Season the lentil sauce with salt and pepper to taste. If the sauce is too thick, add a little water to reach desired consistency.
- Divide the spaghetti squash strands among serving plates and top generously with the spicy lentil sauce. Garnish with fresh herbs like parsley or cilantro if desired.
Tips
- Squash Selection: Choose a spaghetti squash that feels heavy for its size and has a firm, unblemished exterior.
- Cutting Technique: Use a sharp, sturdy knife when cutting the squash and always cut carefully, stabilizing the squash to prevent slipping.
- Roasting Perfection: For the best texture, ensure the squash is cooked until the flesh easily separates into spaghetti-like strands.
- Sauce Consistency: Don't be afraid to adjust the lentil sauce with extra broth or water to achieve your desired thickness.
- Spice Level: Customize the heat by adjusting the amount of chili powder - start conservatively and add more to taste.
- Make-Ahead Friendly: Both the squash and lentil sauce can be prepared in advance and reheated, making this a great meal prep option.
- Garnish Creatively: Fresh herbs like cilantro, parsley, or a sprinkle of nutritional yeast can elevate the final presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
