Surprise number one: The squash were so young that their flesh refused to be shredded to form the usual strands. You could see that it sort of wanted to, but was way too creamy for that to happen.
Surprise number 2: The skin was extremely delicate and fragile. So much so that the whole squash could be eaten, skin and all!
OVEN BAKED STRIPETTI SQUASH WITH LENTIL AND SPINACH SAUCE
INGREDIENTS
- 4 small stripetti squash (use spaghetti if you can’t find stripetti)
- 1 onion, chopped
- 2 celery stalks, chopped
- ½ red bell pepper, chopped
- 2 garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp dried oregano
- 2 tbsp dried parsley
- 1 tbsp italian seasoning
- 2 bay leaves
- ½ cup green Du Puy lentils
- 1-28oz can crushed tomatoes
- 1 cup water
- 150g spinach
- Preheat oven to 375F
- Cut stripetti (or spaghetti) squash in half and remove the seeds. Sprinkle each half with a bit of salt and pepper and lay them face down in a shallow baking dish. Add about ¼ inch of water in the bottom of the pan, cover loosely with foil and cook for approximately 25-30 minutes, until tender.
- Meanwhile, in a large saucepan, cook onions, celery, garlic and bell peppers over medium heat until fragrant and the onions become translucent, about 5 minutes.
- Add seasonings and lentils and continue cooking for 2-3 minutes. Add tomatoes and water, bring to the boil then lower heat and simmer, partly covered, for about 25 minutes, or until lentils are tender.
- Remove from heat and stir in spinach leaves. The heat of the sauce will cook them as you stir.
- Spoon sauce into each squash half, then sprinkle mozzarella cheese.
- Bake in oven for 15-20 minutes, until cheese is melted and starts to color slightly.
- Set to broil for a few minutes if cheese hasn’t taken quite enough color.
Found on:
Stripetti Squash “Au Gratin” | The Healthy Foodie