Mushroom Lentil Spaghetti Squash Casserole Recipes

SPAGHETTI SQUASH BOWLS WITH MUSHROOM AND LENTIL MARINARA

Steps:

• Preheat the oven to 400°F and then line a baking sheet with aluminum foil. Slice of the stem (the top portion) of each spaghetti squash and then cut them in half. Use a spoon to scrape out the seeds and attached soft flesh pieces. Using your hands, lightly rub high heat oil on the insides and then place face down on the baking sheet. I was able to fit all four halves on my baking sheet but you may need two depending on the size of your squash. Transfer the squash to the preheated oven and cook for 40-45 minutes, until tender. Time may vary depending on the size of your squash (shorter for smaller and longer for larger).
• While the squash cooks, start your marinara by warming one tablespoon olive oil in a large saucepan/skillet over medium heat. Add the onion and cook for 3 minutes then add the garlic and the mushrooms to the pan and sprinkle with salt & pepper. Stir together and cook for another 3 minutes. If you have red wine on hand, pour in 1/4 cup and turn the heat up slightly so that the wine simmers for about 5 minutes.
• Next add the dried herbs, both cans of tomatoes and their juices and the tomato paste. Cover the pan and continue to simmer for 15 minutes. Then stir in the cooked lentils and cook for another 15 minutes.
• Once spaghetti squash has cooled enough to handle, gently scrape out about 1/3-1/2 of the middle filling but not the sides. Spoon in 1/2 cup of the mushroom lentil marinara and then top it with the spaghetti squash filling. Lastly, spoon in another 1/2 cup of the marinara on top and sprinkle with cheese. Repeat this step for all four halves then place them facing up on the baking sheet.
• Turn the oven to broil and place the baking sheet back in the oven for 5-7 minutes, or until the cheese starts to bubble and brown on top. Remove from the oven and garnish with fresh parsley. Serve warm with a fork and get ready to dig in!

MUSHROOM LENTIL SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat your oven to 375F. Place the two squash halves, cutside-down, into a large baking dish. Fill the baking dish with a 1/4" of water and poke holes in the rinds of the squash, using a fork.
• Once the oven is to temperature, bake for 30-40 minutes, or until the rind is soft.
• While the squash is baking, bring the vegetable broth to a boil in a small pot over high heat. Add the lentils in and return to a boil, then reduce heat to a simmer. Cover (make sure it doesn't overflow!) and cook for 20 minutes or until soft.
• In a large, non-stick saute pan, heat the onion and garlic over medium, until the onions begin to clear. You can add a tab of coconut oil to the pan for easier sauteing. Next, add the mushrooms to the pan and saute until soft, about 3-4 minutes.
• Blend the tofu and non-dairy milk together until very smooth. Add it to the saute pan along with the liquid aminos, sage, and thyme. Stir together and bring to a simmer. Adjust the heat to low-medium and fold in the chopped kale. Once the lentils are done cooking, stir them into the pan, as well.
• Turn off the stove and take the pan off of the heated burner. When the squash is cooked, take it out of the oven and adjust oven temperature to 350F.
• Wait 10 minutes before scraping the squash from the rind with a fork into a colander to let the excess liquid drip out. Add the squash to the saute pan and fold the mixture together. Season with salt and pepper to taste. Then place it in an 8" square casserole dish.
• Sprinkle the nutritional yeast and oats over the top and bake for 15-20 minutes. Serve warm!