1 Large spaghetti squash, halved lengthwise and seeded
1 tbsp. olive oil
2 garlic cloves, crushed
1 small onion, diced
1 – 28oz. can diced tomatoes
1 tsp. dried oregano
2 tbsp. fresh basil, chopped
1 – 28oz. can lentils, drained and rinsed 1/4 cup parmesan cheese, finely grated
For picky eaters: remove a portion of simple marinara sauce prior to adding lentils. Serve tomato sauce over spaghetti squash, top with Parmesan.
Lentil Marinara Over Spaghetti Squash
• Place squash; cut side up, in a baking dish, pour 1/2 inch of water in the bottom of the dish. Bake until soft to pierce with a knife, approximately 45 minutes. Once slightly cooled, use a fork to pull squash from the skin into spaghetti like strips. Set aside.
• Heat oil in a medium skillet, sauté garlic and onion on medium high until soft, approx 5 minutes. Add tomatoes and oregano and bring to a gentle boil, then reduce and simmer on
low for 10 minutes. Add lentils and fresh basil; simmer on low for another 10 minutes.
• Top squash with lentil marinara, Parmesan and season with salt & pepper.
• For BABY: Pulse 3 tbsp. of squash, 1 tbsp. of lentil marinara and 2 tbsp. water in mini processor until desired consistency is reached. Add additional liquid if necessary.
• Cool and serve.