MRS JACKED SPAGETTI SQUASH

Ingredients

• 1 pcs Spaghetti squash
• 380 g Canned tomatoes, crushed
• 330 g Lentils, canned
• 1 1/2 clove Galic, minced
• 1 pinch Sea salt flakes
• 1 pinch Black pepper, ground
• 60 ml Basil, dried
• 50 g Baby spinach, chopped

Method

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half through it's belly and discard the seeds. Place the two halves onto the baking sheet and season with sea salt and black pepper to taste. Turn the squash flesh side down onto the baking sheet and bake for 40 minutes.
3. Meanwhile, combine the crushed tomatoes, lentils, garlic, sea salt, black pepper and dried basil in a pot over medium heat. Bring to a simmer. Once simmering, add the spinach and stir just until wilted. Turn off the heat.
4. Remove the spaghetti squash from the oven. Let cool slightly before carving out the flesh into noodles into a strainer so that the liquid can drain off.
5. Divide the spaghetti squash into containers and spoon vegetable tomato sauce over top. Enjoy right away, or let cool completely before covering and storing in the fridge.
6. Enjoy.