Italian Spaghetti Squash

You don't have to settle when it comes to maintaining a healthy diet.

During chilly winter nights, this spaghetti squash dish is ideal for satisfying your craving for something warm, nutritious, and delicious! The recipe is rich in flavour, entirely plant-based, and a low-carb option.

*The recipe yields about 4 servings

INGREDIENTS:

• 1 large spaghetti squash

• 1 cup dry red lentils

• 1 tbsp oil 

• 4-5 cloves garlic minced

• 1 cup celery diced  

• 2 cups mushrooms sliced

• 1 cup carrots diced

• 1x can of diced tomatoes (796 ml)

• 2 tbsp tomato paste

• 1 tbsp each: parsley, oregano, basil and chili flakes. 

• Stevia, salt and pepper to taste 

• 4 tbsp nutritional yeast

DIRECTIONS:

1. Rinse and soak the lentils overnight or for 8 hours. Rinse well. Set aside.

2. Preheat oven to 350°F

3. Use a sharp knife to slice the squash in half lengthwise. Next, scoop out the seeds.

4. Place the squash side down on a baking sheet. Bake for 45 minutes.

5. Make the sauce: Heat a large skillet over medium heat. Once hot, add oil, celery, garlic, carrots and mushrooms. Sauté for 5 minutes. Add tomatoes, tomato paste, lentils and seasonings. Stir to combine. Continue cooking for 30 minutes, stirring occasionally.

6. Once the squash is tender, you can use two forks to "shred" the squash.

7. Divide into 4 portions. Add the sauce on top and sprinkle the nutritional yeast.

8. Enjoy!