Unlike many other other blogs, I am not going to pretend that spaghetti squash will make you forget eating regular pasta. However, as much as I have loved a big bowl of spaghetti and sauce in the past, I’d really much rather have the squash. It’s delicious on its own and makes a great base when mixed with grains, beans, and other vegetables. I love this recipe, from Green Kitchen Stories, that combines spaghetti squash with lentils, parsley pesto, and shiitake mushrooms.
(image and recipe from Green Kitchen Stories)
1 large spaghetti squash
1 tbsp coconut oil or ghee
sea salt & freshly ground black pepper
1/2 cup (120 ml) beluga lentils, rinsed
1 cup (240 ml )water
a pinch of salt
1 cup (around 100 g) fresh shiitake mushrooms
2 handfuls flat-leaf parsley, leaves picked
3 tbsp pine nuts or nuts of choice, toasted
3 tbsp grated parmesan cheese
3 tbsp extra virgin olive oil
sea salt & freshly ground black pepper, to taste
Preheat the oven to 400°F (200°C).
Divide the spaghetti squash lengthwise with a large sharp knife. Rub the cut sides with coconut oil and season with salt and pepper. Place both halves on a baking tray, cut side down. Bake in the oven for 40-60 minutes (depending on the size of the squash). The halves are ready when the skin is bubbly and slightly browned.
Meanwhile prepare lentils, pesto and shiitake. Place water and lentils in saucepan, cover and bring to a boil, lower the heat and let gently simmer for 30 minutes or until tender and can be mashed easily between two fingers. Drain any excess water and set aside.
Place all pesto ingredients in a mortar and grind until creamy, but still chunky, set aside.
Remove the squash from the oven, turn it so you’ll have the cut side up and let cool for a couple of minutes.
Meanwhile heat the shiitake mushroom in a frying pan with a little coconut oil until soft and browned, set aside.
Use a fork to scrape out the spaghetti strands. Place on serving plates, top with beluga lentils, pesto and shiitake.