Stewed Cauliflower & Lentils Over Spaghetti Squash

Ingredients

• ½ cup gluten free dry green lentils, rinsed
• 1 spaghetti squash (about 1¾ pounds)
• 2 tablespoons olive oil
• 3 cups small DOLE^® Cauliflower florets
• 2 cups no-sugar-added garlic-basil marinara sauce
• 1 teaspoon salt free dried Italian seasoning
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• Chopped fresh basil or parsley for garnish (optional)

Directions

1. Prepare lentils as label directs; drain if necessary.
2. Pierce all sides of squash several times with a fork. Heat squash on a large microwave-safe plate in microwave oven on high 12 minutes or until slightly soft when squeezed, turning once; cool 10 minutes.
3. Heat oil in a large skillet over medium-high heat; add cauliflower and cook 5 minutes or until lightly browned. Stir in sauce, seasoning, and ½ teaspoon each salt and pepper; heat to a boil. Reduce heat to medium-low; cover and simmer 7 minutes or until cauliflower is tender. Add lentils; cover and cook 2 minutes or until lentils are heated through, stirring frequently. Makes about 4 cups.
4. Cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands onto same microwave-safe plate; stir in remaining ¼ teaspoon each salt and pepper. Makes about 3 cups.
5. Serve squash topped with cauliflower mixture garnished with basil, if desired.

Tips & tricks

Squash can be microwaved, shredded into spaghetti-like strands and refrigerated up to 1 day in advance. Reheat in microwave oven 3 minutes or until heated through.

Try serving sprinkled with a small amount of crumbled fat free feta cheese.