It's the week of the squash around here. Enjoy!
Roasted Spaghetti Squash
1 medium spaghetti squash
Preheat oven to 350 F. Cut squash in half lengthwise . Scrape out seeds (there will likely only be a few). Fill a large ceramic baking dish with water until the bottom is just covered. Place squash halves over baking dish with the rind facing the outside. Bake for approximately 45 minutes or until squash is tender and can be scraped into long strands.
Tomato Basil Sauce
1 T Earth Balance or Butter
2 medium cooking onions (2 C) diced
2 cloves local garlic finely chopped
2 C mixed mushrooms sliced
2 large cans diced tomatoes with spices
1 can water
3/4 dried red lentils (do not substitute with green)
1/2 C fresh basil roughly chopped
1 tsp dried oregano
Over medium heat melt Earth Balance or Butter. Add onions stirring occasionally until onions are soft (5 min). Add garlic and saute for approximately 2 minutes. Add sliced mushrooms and cook until mushrooms are soft (5-10 min). Add tomatoes and water. Add dried red lentils.
Allow to simmer for 30 minutes.
Using a handheld blender puree until desired consistency is reached. Add fresh basil and dried oregano and allow to simmer for an additional 10 minutes.
To serve scrape squash into long strands and top with tomato basil sauce. Spice things up with some nutritional yeast, parmesan or grated cheddar.
If butternut squash isn't your thing this sauce is also delicious over roasted chickpeas or pasta.