Spaghetti Squash with
Lentil Marinara
1 hour 10 minutes lMakes 2 filled
squash halves
Canned lentils and store-bought
marinara make a hearty sauce for
oven-baked spaghetti squash. A
drizzle of homemade cheesy sauce
gets baked on top.
1 medium spaghetti squash
(1 3/4 lb.), halved and seeds
removed
1 15-oz. can brown lentils, rinsed
and drained
(^1) 1/2 cups oil-free marinara sauce
6 oz. Yukon gold potatoes,
peeled and cut into 1-inch
pieces
1/2 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
2 Tbsp. nutritional yeast
(^1) 1/2 tsp. white wine vinegar
1 small clove garlic, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground black
pepper
2 to 3 fresh basil leaves, slivered
- Preheat oven to 425°F. Line a baking
sheet with parchment paper. Place
squash halves, cut side down, on the
prepared baking sheet. Bake about
40 minutes or until tender. - Meanwhile, in a bowl stir together
lentils and marinara. Place potatoes in
a steamer basket in a large saucepan.
Add water to saucepan to just below
basket. Bring to boiling. Steam,
covered, about 10 minutes or until
tender. Let potatoes cool 10 minutes. - Place cooked potatoes in a
blender. Add the next six ingredients
(through pepper). Cover and blend
until smooth. - Remove squash from oven. Reduce
oven temperature to 400°F. Turn
squash halves over. Scrape squash
strands with a fork to fluff. Spoon
lentil mixture over squash halves.
Bake about 20 minutes or until heated
through. Heat potato mixture and
pour over top. Garnish with basil.
Serve immediately.
Millet and Kabocha
Breakfast Parfaits
2 hours lMakes five 1-cup parfaits
Prep a batch of hearty breakfast
parfaits on the weekend to enjoy
throughout the week. You can also try
these parfaits with banana, buttercup,
or hubbard squash.1 small kabocha squash (3 lb.),
halved and seeds removed
1 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1/4 cup pure maple syrup(^1) 1/2 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
2 cups fresh orange juice
(from about 4 oranges)
1 cup dry millet
1/2 cup pitted dried dates,
roughly chopped
1/4 cup chopped walnuts
1/4 cup raisins
- Preheat oven to 400°F. Line a
baking sheet with parchment paper.
Place squash halves, cut side down,
on the prepared baking sheet. Bake
about 40 minutes or until tender.- Scoop squash flesh into a food
processor. Add milk, maple syrup,
vanilla, and pumpkin pie spice.
Process until smooth. - In a small saucepan combine
orange juice, millet, and dates. Bring
to boiling; reduce heat. Cover and
simmer about 30 minutes or until
millet is tender and liquid has been
absorbed. Let cool. - Set aside a few walnuts and raisins
for garnish. Add the remaining
walnuts and raisins to millet mixture;
fluff and mix with a fork. - To assemble parfaits, in five
canning jars or parfait glasses layer
half of the millet mixture and half of
the squash puree; repeat layers once.
Top with the reserved walnuts and
raisins. Cover and chill at least 1 hour
before serving.