How to Pair Spaghetti Squash with Lentils & Pan Roasted Tomatoes

Spaghetti Squash is a very filling, easy to digest and low carb vegetable that tastes super delicious when paired with the right ingredients. This recipe is paired with lentils & roasted garlic and cherry tomatoes that all work together to become a well composed dish. The combination of meaty lentils & garlic tomatoes that are slightly sweet and tangy bring a nice sense of flavor balance to the squash, that is perfect for an evening meal.

The fall season is here and the farmers markets are flooded with root vegetables and squash. Which are perfect as we transition from hot weather to cooler temps. Squash is a winter vegetable which comes loaded with vitamins & nutrients. It’s especially high in vitamin C, vitamin B6, beta-carotene and fiber. And due to its low calorie and high fiber content, its also known to aid in digestion and weight loss.

This dish might look intimidating to cook. But it’s super easy to cook and take minimal amount of prep time. I’ll show you step by step process on how to cook the squash.

Ingredients for Squash:

• 1 Spaghetti squash
• 2 Tbsp. Extra virgin olive oil
• 1/2 tsp Garlic powder 
• 1 tsp Smoked paprika
• Salt

Ingredients for Lentils:

• 1 cup of Red lentils soaked for 3-4 hrs
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Smoked paprika
• 1.5 Cups of Water 
• Salt to taste 
• 1/2 juice of Lime
• 1 Tbsp. EVOO

Ingredients for Pan Roasted Garlic Tomatoes:

• 1 lb. of mini tomatoes
• 1 small Red onion
• 3 Garlic pods
• 1/2 tsp Dried basil
• 1/2 tsp Dried Oregano
• 1/4 tsp Onion salt (optional)
• 1 Tbsp. EVOO

Garnish:

Fresh Basil

Notes:

• First and foremost, if you want to reduce the amount of time the lentils take to cook, soak them at least 3-4 hours prior to your cooking. This will significantly reduce the cooking time into half and also reduces bloating.
• Always rinse your lentils prior to soaking and after soaking. Make sure to get rid of the water you used to soak the lentils as this will remove gas producing carbohydrates.

Spaghetti Squash:

Pre-heat the oven to 400 degrees. In the meanwhile, trim both the edges of the squash. Cut the squash lengthwise & scoop out the seeds (Technique: Take a knife, starting with the tip of the knife slide it into the center and let it go through the squash until it reaches the base. Once it reaches the base, drop the other end of the knife through the bottom part. Turn the squash around and repeat from the other end).

Turn the squash and poke some random holes with a fork.

Next rub the squash with some olive oil, salt, garlic and smoked paprika.

Place on a baking tray and cook for 40 mins. The squash will look like below once cooked.

One the squash is cool enough to handle, take a fork and shred the meaty part of the squash.

Lentils:

While the squash is cooking, drain the water from the soaked lentils and wash them one last time. Put them on the stove stop in a pot, add 1.5 cups of water along with salt, turmeric & paprika. Let it cook for 10 mins. Halfway through add 1/2 tsp. of cumin powder. At the end squeeze juice of lime, mix and keep aside.

Pan Roasted Garlic & Tomatoes:

Take another pan, add EVOO, garlic and onions. Let them cook for 2 mins. Next add the tomatoes, salt, basil and oregano and onion salt. Cook for 3-4 mins or until the tomatoes are mushy. 

Once squash, lentils and tomatoes are done. Take a serving plate, add the squash, top it with 3 Tbsp. of lentils and 1 big scoop of tomatoes. Garnish with fresh basil.