It’s MONDAY! Which means it’s time for another meat-free recipe! Meat-Free Monday encourages people to lighten their environmental impact by eating less meat. Every Monday I will share a meat-free recipe that I made up or am trying out. Hopefully I won’t have too many kitchen disasters! (Though I promise to share when things don’t work out, as sometimes it is just as helpful to know what doesn’t work). So enough chatter…on to the recipe!
Spaghetti squash is one of my favourite starchy vegetables! Here’s a simple vegan recipe that is high in protein and fibre, easy to make, and delicious 🙂
~Makes 2 servings~
- 1 small spaghetti squash
- 1/2 cup red lentils (uncooked)
- 1 small onion
- 3 small ripe tomatoes
- 1 stalk celery
- 1 tsp coconut oil
- pinch each of oregano, basil, and salt
1. Preheat the oven to 400 degrees.
2. Wash the squash. Cut it in half, scoop out the seeds, and place flat side down in a baking pan. Bake for ~30-40 minutes. (Should be easy to stick a fork into it when it is ready).
3. Meanwhile, while the squash is baking, rinse the lentils with water and then put them in a pot with 1 cup of water. Bring to a boil and then simmer on medium heat until the water is absorbed and the lentils are soft.
4. Heat a frying pan over medium heat. Wash and chop the onion, celery, and tomatoes. Add to the pan with the coconut oil, basil, oregano, and salt. Saute until soft.
5. Place one half of the squash on a plate, flat side up. Fill with 1/2 cup cooked lentils and top with tomato sauce. Enjoy!