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Stewed Cauliflower & Lentils Over Spaghetti Squash

Stewed Cauliflower & Lentils Over Spaghetti Squash
45 Minutes Total time 30 Minutes Prep time 15 Minutes Cook Time 238 Calories 4 Servings

Ingredients

Allergens: none

Directions

  1. Prepare lentils as label directs; drain if necessary.
  2. Pierce all sides of squash several times with a fork. Heat squash on a large microwave-safe plate in microwave oven on high 12 minutes or until slightly soft when squeezed, turning once; cool 10 minutes.
  3. Heat oil in a large skillet over medium-high heat; add cauliflower and cook 5 minutes or until lightly browned. Stir in sauce, seasoning, and ½ teaspoon each salt and pepper; heat to a boil. Reduce heat to medium-low; cover and simmer 7 minutes or until cauliflower is tender. Add lentils; cover and cook 2 minutes or until lentils are heated through, stirring frequently. Makes about 4 cups.
  4. Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto same microwave-safe plate; stir in remaining ¼ teaspoon each salt and pepper. Makes about 3 cups.
  5. Serve squash topped with cauliflower mixture garnished with basil, if desired.

Tips & tricks

Squash can be microwaved, shredded into spaghetti-like strands and refrigerated up to 1 day in advance. Reheat in microwave oven 3 minutes or until heated through.

Try serving sprinkled with a small amount of crumbled fat free feta cheese.

Winter Vegetarian Gluten-free Vegan Mains Dinner

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