Spaghetti Squash with Roasted Lentils
Category
Main Course
Prep
15 minutes
Cook
50 minutes
Style
Mediterranean
Technique
Baking
Diet Friendly
Vegan
Daily Recipe: January 01, 2026
Embrace the harmony of Mediterranean and American cuisines with this surprising, yet tantalizing dish. The recipe unites spaghetti squash, a choice winter vegetable, with lentils in a way that will make you fall in love with plant-based proteins.
Ingredients (for 2)
- Medium spaghetti squash - 1 - cut in half, seeds removed
- Lentils - 1 cup - soaked overnight, drained
- Chili powder - 1 tablespoon
- Head garlic - 1 - cloves separated, not peeled
- Fresh parsley - 1/4 cup - roughly chopped
- Pomegranate arils - 1/4 cup
- Extra virgin olive oil - 2 tablespoons
- Salt and pepper - to taste
Preparation
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Step 1 - 🔥🌡️➡️Preheat your oven to 400°F (200°C).
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Step 2 - 💧🥣🌶️Rinse the lentils, then mix them with chili powder, salt and pepper in a bowl.
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Step 3 - 🥘🥣🥣🥦🥢Spread the lentils on a baking sheet along with the garlic cloves. Drizzle with 1 tablespoon olive oil.
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Step 4 - 🥣🍲Place the squash halves face down on the same baking sheet.
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Step 5 - 🍲🔥🕑Bake for 40 to 50 min or until squash is tender and lentils are crispy.
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Step 6 - 🍲😌🍴Allow squash and lentils to cool slightly. Then, using a fork, scrape the interior of the squash to get 'spaghetti'.
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Step 7 - 🍲🔁🥄Mix the squash 'spaghetti' with roasted lentils and garlic. Toss with remaining olive oil and adjust the seasoning.
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Step 8 - 🍽️🥗🍎Plate up the squash and lentils, garnish with parsley and pomegranate arils.
Additional
A fusion dish that breaks the predictability while keeping the authenticity, this Spaghetti Squash with Roasted Lentils not only adheres to the healthy Mediterranean diet, but also keeps the spirit of winter by featuring spaghetti squash. The roasted lentils add a crispy texture, making the dish balanced and hearty. Kids can help with non-sharp tasks like scraping the squash or mixing the ingredients.