Today, I made a recipe that will give me some variety for eating squash. I've never been a big squash fan probably because I never seem to find a squash that is sweet. Spaghetti squash is one that usually has no taste to me but it's always substituted for pasta for those avoiding carbs or gluten which I've never been a fan of. I have tried it with spaghetti sauce and even ate it last weekend when we had spaghetti and meatballs for dinner with the grandkids. But again, I'm not a real fan. Give me real pasta, please! But I admit, I did like this recipe which is a spaghetti/spaghetti sauce substitute and I would definitely make this again. This is such a good carb recipe that I would actually use it as a vegetable side dish, too. The sauce really jazzes up the bland squash. I made it for lunch today and ended up eating two helpings it was so good. The sauce has lentils and spinach in it so it is super healthy and full of fiber from the lentils and really flavorful. The sauce is simple to make but I made the lentils ahead of time, even though they only take 15 minutes to cook. I also made the squash ahead of time since it takes more time to cook. I've been craving carbs lately because of the change of weather and I've found that this squash satisfies my carb-craving, along with my usual pinto beans that I try to eat everyday. (I boil dry pinto beans and keep them in the fridge, then I take some out everyday and make homemade refried beans with grated cheese, usually with scrambled eggs and salsa. This is super filling and satisfies my carb-carving, along with my dark chocolate that I'm eating A LOT lately). I think I will make this squash recipe with other types of squash beside spaghetti squash, too. There are so many in the grocery store right now, I really want to eat them when I see them but like I said before, I've just never been a big squash fan. I think this recipe has changed my mind. What type shall I try next? This is a Hannah Freese, RD recipe who is trying to help us girls repair our broken metabolism that sugar/white carbs are the main culprits. Squash and legumes, such has beans and lentils, are my savior this time of year when I'm craving carbs. What's a girl to do? Make squash with lentil tomato sauce. I will turn this into another go-to carb recipe to get me through this long, cold, lonely, carb-craving winter. Try it, you'll like, too.
Makes 4 servings
1 spaghetti squash, large
1-1/2 tsp olive oil
sea salt and black pepper, to taste
2 cups crushed tomatoes, canned
1 cup dry red lentils, cooked ( I used green lentils...) Cook according to package instructions)
1 garlic clove, minced
1/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. dried basil
2 cups baby spinach, chopped
1. Preheat the oven to 400 degree F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half through it's belly and discard the seeds. Place the two halves onto the baking sheet, then brush the flesh with olive oil, and season with sea salt and black pepper to taste. Turn the squash flesh side down onto the baking sheet and bake or 40 minutes.
3. Meanwhile, combine the crushed tomatoes, cooked lentil, garlic, seas salt, black pepper, and dried basil in a pot over medium heat. Bring to a simmer.
4. Once simmering, add the spinach and stir just wilted. Turn off the heat.
5. Remove at the spaghetti squash from the oven. Let cool slightly before carving out the flesh.
6. Divide the spaghetti squash into four portions and spoon vegetable tomato sauce over top. Enjoy right away or let cool completely before covering and storing in the fridge.
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