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+ servings

Posh Journal
Cook Time 30 mins
Total Time 30 mins
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

Instructions
 

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