Vegetarian Spaghetti Squash Boat (Vegan option)

Recipe from Simply Quinoa

Husband-Tested in Alice’s Kitchen

4 servings (Recipe can be halved.)

This is delicious comfort food for sure.  It’s loaded with fiber too.  First, the spaghetti squash is roasted. Then it’s filled with a flavorful mixture of red lentils, hummus, nutritional yeast and seasonings that is cooked on the stove while the squash is roasting. Top off the stuffed squash with cheese (vegan cheese, if you prefer) and give it a minute or two under the broiler.  Serve this with a crisp green salad for a complete meal. If you have difficulty cutting into a raw spaghetti squash, you can pierce the whole squash with the point of a sharp knife, then roast.  After it has roasted, it will be easier to cut in half.

2 small spaghetti squash
2 cans diced tomatoes, undrained

½ cup dry red lentils
½ cup hummus, flavor of choice

¼ cup nutritional yeast
1 Tablespoon Italian seasoning
Salt & pepper to taste
½ to ¾ cup water*
2 cups shredded vegan cheese or mozzarella cheese

Preheat the oven to 425F. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4”. Roast squash for 20 minutes.

While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just ½ cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened and lentils are tender, about 10 - 15 minutes.

Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.

Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn’t burn.

Remove and serve immediately!