So, the middle of summer is a funny time to post about a … not so summery meal. Hear me out.
Between you and I, I have fallen into complete pasta withdrawals after returning home from Italy. Let me paint you a picture – 95 degree day, poolside in a swimsuit, lunch is approaching and I haven’t eaten since breakfast which was an entire hour ago so obviously I’m famished. So what does one order? Spaghetti Bolognese. Broad daylight, small clothing, no shame.. well maybe a little shame now that I’m typing this out. Anyway, some of the pasta I ate while I was away might have been the highlight of my year (sad?). Let’s just say that if I was on death row – my last meal would be something with pasta, garlic & heavy shavings of truffles.
Sidenote: Will they give you truffles as your death row meal? I know you’re allowed to request anything but can you really request anything??? If you know the answer to this, feel free to comment below – asking for a friend.
Cut forward a few days, back to reality where even my healthiest meals feel more processed than my homemade Italian carb-ey treats. What is it about European food that just tastes so much better for you, even the not so good stuff? (Ok I can’t generalize the entire continent of Europe but you catch my drift).
So, here it is, my “I want to eat pasta without eating pasta” meal.
Sidenote: think I just thought of my first cookbook, 101 ways to trick yourself into thinking you are actually eating pasta.
Hope you can also enjoy this hearty meal, poolside on a humid day like yours truly.
- 2 Spaghetti Squash whole
- 1 Tbsp Olive or Avocado Oil
- Salt & Pepper
- 1 Cup Green Lentils
- 2 Tbsp Olive or Avocado Oil
- 1 small Onion finely diced
- 2 ribs Celery finely chopped
- 2 Carrots peeled, cut into quarter moons
- 2 cloves Garlic finely diced
- 8 Cremini Mushrooms sliced
- 1 Tbsp Tomato Paste
- 15 oz. Tomato Sauce I like to use an organic tomato basil
- 14.5 oz. Diced Tomatoes canned
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tsp Fresh Thyme
- Fresh Basil to garnish
- Salt & Pepper to taste
- Pinch of red pepper flakes
Preheat oven to 375 degrees F.
Cut the squash in half vertically, from the stem to the base and scrape out the seeds (If you want, feel free to set the seeds aside and roast separately as a delicious snack!).
Drizzle with olive oil and season with salt & pepper to taste.
Place squash on its flat side down, with the skin facing up. Place into oven and roast until tender, this takes approximately 45-50 minutes depending on the size of your squash.
Once you have removed it from the oven and it has slightly cooled, scrape along the flesh with a fork and it will give you those long noodle like strands.
Cook lentils according to packet - set aside.
Heat oil in large skillet - add onion, celery and carrot. Cook until softened, about 10 minutes.
Add tomato paste, garlic and mushrooms, cook for another 2-3 minutes.
Add tomato sauce, diced tomatoes with their juice, oregano, garlic powder, thyme, salt and pepper to taste.
Add cooked lentils, bring to a boil, and let simmer for 20-30 minutes. Add some water if needed for desired consistency. If you have more time feel free to let this cook down for a little longer.
Spoon sauce over your spaghetti squash and top with fresh basil. Enjoy!