Maple Cumin Lentils Over Spaghetti Squash
From Jenny Sugar, POPSUGAR
Ingredients
- For the squash:
- 1 spaghetti squash
1 tablespoon olive oil or Smart Balance
3/4 teaspoon sea salt
- For the lentils:
- 1 cup dry lentils
1 cup diced tomatoes
1 1/2 cups water
1 red pepper, diced
1 cup mushrooms, chopped
1/4 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon cumin
1 teaspoon maple syrup
1 cup fresh or frozen corn
Directions
- Wash a spaghetti squash and prick it a few times with a sharp knife. Either bake it at 400°F for about an hour, or microwave it for about 10 minutes. Or you could cook it in a slow cooker [1].
- While the spaghetti squash is cooking, add the dry lentils, diced tomatoes, water, red pepper, mushrooms, onion, minced garlic, olive oil, and salt to a pot. Bring to a boil, then cover and simmer for 25-30 minutes, stirring occasionally.
- Once the lentils are soft, turn off the heat and stir in the cumin, maple syrup, and corn. Keep covered and allow to sit for 5 minutes while you prepare the squash.
- Once the squash is cool enough to handle, slice it in half lengthwise and remove the seeds. Use a fork to remove the spaghetti strands and place them in a bowl. Stir in 1 tablespoon olive oil or Smart Balance and 3/4 teaspoon salt.
- Spoon out about 1 cup of the spaghetti squash and 1/4 cup of the maple cumin lentils, and enjoy!
Source: Calorie Count [2]
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 323