I love anything pasta but from time to time I will take a brake and substitute spaghetti squash for my pasta.
Spaghetti Squash is harvested in the early fall and maybe I am getting a jump on all things fall but its a great time to start thinking of all those great fall recipes.
I have found a great way to cook spaghetti squash, all you need is your crock pot. Wash it slice it in half then put the squash cut side down in a small amount of water. Turn on low for 3 hours.
While you have your squash cooking
Preheat oven to 350 While the oven is getting hot put your baking sheet in the oven with a small amount of oil on your baking sheet this will make your lentil balls nice and crispy on the outside.
1 1/12 cup cooked lentils ( any color)
1/4 cup of bread crumbs
1-2 Tablespoon of coconut oil
Per your taste – Garlic, basil, oregano, parsley, onion powder, salt and black pepper
Mix together smashing the lentils some what. Roll into balls, place lentil balls on hot baking sheet. Cook for about 45 minutes turning them after about 20 minutes. Cooking times may vary depending on the size.
1-2 8 oz cans of low sodium tomato sauce
3-4 cloves of garlic minced
1 small onion
Oregano, Parsley, Basil, salt and black pepper. The amounts are up to you and depending on how many cans of tomato sauce you use.
In sauce pan sauté garlic and onion in olive oil add herbs, salt and pepper sauté a few minutes longer then add tomato sauce. Simmer on low for the remainder of the time it takes for you spaghetti squash to cook.
When it has been 3 hours or your squash is soft take the squash out of crock pot. With a fork scrape out the flesh of the squash onto a platter, place the lentil balls on top then the marinara sauce. Sprinkle with parmesan cheese and enjoy.