Baked Spaghetti Squash with Lentils & Autumn Pesto

Baked Spaghetti Squash
With Lentils & Autumn Pesto

Serves 2
Prep time - 10 mins
Cook time - 40 mins


Ingredients

1 Spaghetti Squash
2 tsp Olive Oil
2 sprigs Rosemary
6-8 Sage Leaves
2 tbsp Nuts or Seeds
2 tbsp Nutritional Yeast
2 tbsp Olive Extra Virgin Oil
1/2 Lemon
1/2 clove Garlic
1/2 cup Beluga or Puy Lentils
400ml Water or Veg Stock
2 tsp Sea Salt Flakes
1/2 tsp Black Pepper
1/2 tsp Chilli Flakes

I used hemp seeds in the pesto.
Pine-nuts, hazelnuts, walnuts or almonds also work well.


Method

1. Cut the squash in half. Scoop out the seeds and set aside. Drizzle with a little olive oil, sprinkle with a good pinch of sea salt, black pepper and chilli flakes, then rub into the squash flesh. Place on roasting tray and bake in an oven set to 190°C fan for 20 mins.

2. Pinch the Rosemary leaves from the woody stalks. Add the sage, rosemary, nutritional yeast, nuts/seeds, extra virgin olive oil, garlic, 1tsp salt, and the juice and zest of 1/2 a lemon to a blender. Blitz the until smooth.
(You can toast the nuts/seeds before blending for extra deliciousness)

3. Take the squash out of the oven. Any juices that have collected in the centre can be spooned around the edges, so the squash doesn't get too soggy.
Dress the squash seeds (which you had set aside) with a drizzle of oil and a pinch of salt. Add to baking tray around the squash, spread out evenly. Return to the oven to cook for a further 20 mins.

4. Whist the squash is cooking, prepare the lentils. Add the lentils and stock/water to a small saucepan and simmer for 15-20 mins, until the lentils are tender. Add more liquid if required. Once cooked, drain off excess liquid. Return to the saucepan but don't cook further; pop a lid on to keep warm while you finish the rest of the meal.

5. Remove the tray from the oven. Use a couple of forks to 'pull' the squash into strands. Keep pulling until you have separated all the flesh from the squash skin.

6. Add half the pesto to the cooked lentils. Set the saucepan to a low heat. Gently stir for a 1-2 mins until cooked throughout.

7. Serve the pulled squash inside the halved squash skin, with a generous scoop of pesto-lentils in the middle. Top with more pesto, and the roasted squash seeds.
(You can eat the skin too, if you want!)

@Greenhouse.Plant.Based.Dining