Braised Mediterranean Lentils with Roasted Spaghetti Squash

September 1, 2017


Preheat oven to 400 degrees. Brush the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and black pepper. Place cut-side up on a baking sheet and bake for 30 to 45 minutes, or until the squash is tender.

Meanwhile, on a separate baking sheet, toss the carrots with the remaining 1 tablespoon olive oil and the honey, thyme, salt and pepper. Transfer to the oven and roast with the squash for 25 to 30 minutes, or until lightly charred and tender.

While the veggies roast, make the lentils. In a large skillet, heat the olive oil over medium heat. When it shimmers, add the onion and cook until lightly charred and caramelized, 8 to 10 minutes. Add the garlic and thyme and cook for 30 seconds, until fragrant. Add the lentils and toss to coat. Pour in the broth and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover and simmer for 25 to 30 minutes, or until the lentils are tender. Stir in the basil, olives, artichokes, pine nuts and red pepper flakes. Season with salt and pepper and cook until warmed through, about 5 minutes.

Using a fork, scrape the roasted spaghetti squash into strands and divide among four plates or bowls. Add the roasted carrots and top with the braised lentils. Finish with the tomatoes and feta.

Courtesy of the Half Baked Harvest Cookbook


For Spaghetti Squash:

1 spaghetti squash, halved and seeds removed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper, to taste

6 rainbow or regular carrots, cut into 2-inch pieces

2 tablespoons honey

2 tablespoons chopped fresh thyme

For Braised Lentils:

2 tablespoons extra-virgin olive oil

1/2 sweet onion, finely chopped

2 garlic cloves, finely chopped or grated

1 tablespoon chopped fresh thyme

3/4 cup green lentils

2 cups low-sodium vegetable broth

1/2 cup chopped fresh basil

1/2 cup pitted green and/or Kalamata olives, chopped

1 (6-ounce) jar marinated artichoke hearts, drained

1/4 cup pine nuts, toasted

Pinch of crushed red pepper flakes

Kosher salt and freshly ground pepper

1 cup cherry tomatoes, halved, for serving

4 ounces feta cheese, crumbled, for serving