Dr. Tina Marcantel

A Vegetable Feast!

Spaghetti squash is an excellent substitute for pasta. It’s low in carbs and calories and has a deliciously crunchy consistency. Lentils are a great source of fiber, vitamins, and protein. Bell peppers are a good source of vitamin C. Garlic has properties that are good for the cardiovascular system. This recipe is high in protein and low in cholesterol and can be used as a main dish. And, best of all, it tastes wonderful!

1 lb cooked black lentils (I get mine at Trader Joe’s—already steamed)           1 yellow bell pepper—chopped
2 large cans of low sodium tomato sauce                                                              2 garlic pods—chopped
3-4 Roma tomatoes raw                                                                                          2 medium onions—chopped
16 oz fresh sliced mushrooms (I use baby portabellas)                                        1 medium spaghetti squash
1-2 cups of water (depending upon desired consistency)

Preparation of spaghetti squash:

Slice lengthwise and place exposed pulp of squash down in Pyrex dish in shallow water. Bake at 350 degrees for approximately 45 minutes. Let cool, then remove pulp by dragging a fork through it—it will come out looking like small strands of spaghetti!

Sauce preparation:

Place cooked lentils in blender with 1 can tomato sauce and raw Roma tomatoes. Purée until smooth, then set aside. Sauté onions, garlic, and bellpepper until soft. Add lentil mixture and mushrooms and 2nd can of tomato sauce and 1-2 cups water. Heat all ingredients together until warm.

Pour prepared sauce over spaghetti squash and enjoy!

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