Stuffed Spaghetti Squash
Ingredients
The squash and filling
-
1
whole
spaghetti squash (about 3.5 pounds)
-
1
15 ounce can
brown lentils (or 1 ½ cups cooked)
-
1
cup
marinara sauce
-
to taste
none
fine sea salt
The topping
-
¾
cup
mozzarella cheese, shredded
Instructions
- Preheat the oven to 400ºF.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- In a bowl, mix the drained lentils, marinara sauce, and salt.
- Place the squash halves cut-side up on a baking sheet and season with salt.
- Fill each half with the lentil mixture and top with mozzarella cheese.
- Bake for 50 to 55 minutes until the squash is tender and the cheese is bubbly.
- Let cool for 5 to 10 minutes, then scrape the squash into strands and mix with the filling.
Nutrition Facts (estimated)
Servings
2
Calories
552
Total fat
13g
Total carbohydrates
84g
Total protein
33g
Sodium
992mg
Cholesterol
33mg
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