Vegetarian Pasta Sauce with Lentils, Pine Nuts, and Basil
- 1 large spaghetti squash
- 1 cup brown lentils, dry, uncooked
- 1/2 cup pine nuts
- 1/2 cup fresh basil leaves
- 1 can (14.5 oz) diced tomatoes, no added sugar
- 1 can (6 oz) tomato paste, no added sugar
- 1 tsp paprika
- Salt and pepper, to taste
To make the sauce:
- Boil 3 cups of water in a large pot. Add lentils and cover. Bring to a simmer and cook for 15-20 minutes or until tender.
- Drain lentils and pour into food processor or blender. Add pine nuts and basil leaves. Blend until mixture resembles a thick paste.
- Add contents back to pot. Mix in diced tomatoes and tomato paste.
- Turn heat on medium and add spices. Mix well and serve when hot.
- If you want your sauce more tomato-ey, add additional tomato paste!
- Using a sharp knife, make multiple slits around the squash. (Warning: you will a squash explosion in your microwave if you don't do this first step well.)
- Microwave 10-12 minutes on top of a paper towel or microwave-safe dish. Larger squashes may need more time.
- Carefully remove from microwave (it will be VERY hot), cut lengthwise, and remove seeds.
- Scrape lengthwise with a fork into a bowl to get your spaghetti strands.
- Preheat oven to 450 degrees F.
- Using a sharp knife, CAREFULLY cut off the ends of the spaghetti squash. Then, make one final lengthwise cut through the center of the squash, creating two long halves.
- Scoop out the seeds.
- Spray baking sheet with non-stick spray (or use regular cooking oil) and place halves face-down/skin-up onto sheet . Put in oven for 45 minutes. When done, allow for adequate time to cool before handling.