Ingredients
- 3/4 cup Lentils
- 2-1/2 Cups Vegetable stock Divided
- 12 Ounces Cooked Chicken Sausage Any variety, sliced
- 1 14 Oz. Can Fire Roasted Tomatoes
- 1 Small Spaghetti Squash
- 4 Cloves Garlic Minced and divided
- 1/2 Cup Oninons Diced
- 1 Tblsp. Olive Oil Divided
Servings:
Instructions
- Cook the Spaghetti Squash: It can be microwaved or boiled whole. Make sure to pierce in several places to avoid explosions To oven roast; cut in half lengthwise and remove the seeds. Brush cut sides with a little olive oil and place cut side down on a lightly oiled baking sheet. Roast at 350 degrees for 35 minutes. Once the squash is cooked and has cooled enough to be handled, scrape the flesh with a fork to loosen the strands of squash. Drizzle with olive oil and add some freshly ground pepper. Keep warm .
- Rinse the lentils and drain them. Place in a medium sauce pan. Add 1-1/2 cups of vegetable stock and half the garlic. Bring to a boil. Reduce the heat and simmer until almost all of the stock is absorbed. Set aside.
- Heat a large fry pan over medium heat. Add the onions and cook for several minutes until they begin to soften and turn translucent
- Add the sausage and the remaining garlic to the pan and continue to cook until the sausage begins to brown and the garlic becomes fragrant. Add the cooked lentils to the pan and stir to combine. Cook for a few minutes to let everything get comfortable.
- Pour the canned tomatoes into the pan and stir everything up. Add a little of the remaining vegetable stock to loosen things up. Cook over low heat for 15 minutes or so. If things get too thick, add more stock. The mixture should reduce slightly and the flavors should come together.
- Spoon the spaghetti squash into four pasta bowls. Top each bowl with a portion of the sausage and lentil mixture and serve.
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