Recipe Instructions:
1/4 cup olive oil
1/2 cup white onion
1 teaspoon minced garlic
1 cup grated carrots
2 cups mushrooms
1 cup zucchini
1 cup chopped walnuts
1 1/2 cups lentils
28 ounces can of crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
salt and pepper teaspoons to taste
1 pound spaghetti squash
Mix the lentils with 3 cups of water and bring to a boil.
Once it is boiling, bring to a simmer, cover, and let cook for 15 minutes
Once the lentils are done cooking, add the white onion, walnuts, sun-dried tomatoes, and lentils to food processor. Pulse 3-4 times for 3-5 seconds each. We want the mixture to be chopped up, but not ground.
Next, heat the olive oil in the pan and sauté carrots, mushrooms, and zucchini for about 5 minutes.
Then, add the onion, walnut, and lentil mixture and sauté this for another 5-10 minutes.
Lastly, stir in tomatoes, basil, oregano, and parsley, cover, and let simmer for 10 minutes.
SPAGHETTI SQUASH Preheat oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
Cut perforations into the spaghetti squash lengthwise on opposite sides and around the ends.
Then, cut along the perforated lines chopping the ends of first and then the cutting squash in half.
Next, lather the squash with olive oil, salt, and pepper.
Flip over so that the open sides are face down on the aluminum foil and bake for 45 minutes.
