Go Back
–+ servings

Author: Posh Journal
No ratings yet
Share Print
Cook 30 minutes
Total 30 minutes
Servings 2 -4

Ingredients
 

  • 1 Spaghetti squash
  • 3 pounds tomatoes or use 1 can can whole tomatoes 28 oz
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • ½ tablespoon tomato paste
  • 4 cubes Dorot Crushed Garlic
  • 4 cubes Dorot Chopped Basil
  • 1 bay leaf
  • 1 teaspoon italian seasoning
  • Green lentils

Method

  1. Slice the spaghetti squash in half, remove the seeds
  2. Preheat the oven to 400F.
  3. Drizzle spaghetti squash with olive oil and season with salt/peper
  4. Roast for about 15-20 minutes , flesh side down
  5. Cut tomatoes in half, then puree (you may discharge the skin or keep the skin intact)
  6. Heat the olive oil in a large skillet or dutch oven.
  7. Add the garlic and quickly saute (do not brown).
  8. Stir in the tomatoes, tomato paste, basil sprig, bay leaf, italian seasoning, salt/pepper.
  9. Cover and simmer on low heat for about 10 - 15 minutes.
  10. Cook green lentils (follow the instructions on the product packaging).
  11. Place spaghetti squash in a pasta bowl, add cooked lentils and marinara sauce.
  12. Serve and enjoy.

Tried this recipe?

Let us know how it was!