Tomato lentil curry and Spaghetti squash

Hey hey!

Happy Monday! Hope Daylight Savings is treating you well. I’m definitely looking forward to more daylight today! Spring is so close!

Today I’ve been making quite the treat to have for quick lunch/dinner options: spaghetti squash with tomato lentils! It’s a super great option if you want a filling, delicious, warming meal. You can also just make the lentils or the spaghetti squash and eat them separately if that sounds better to you!

Tomato Lentil Curry

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1 medium tomato, sliced or diced

1 cup lentils (I used red lentils)

1/2-1 tsp curry powder/ spice

2 cups water

To make tomato lentil curry:

Add lentils, tomato, water, and spice to pot (add spices to your taste, you can also play around with other spice options if you prefer). Bring contents to a boil, then cover and cook until everything is absorbed, about 20 minutes. Yep, it’s that simple! Enjoy!

Spaghetti Squash

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1 medium spaghetti squash

Preheat oven to 350 degrees Fahrenheit. Cut squash in half lengthwise, scoop out seeds and gunk in the middle, set that aside or throw away. Place both squash halves on pan, no oil required. Bake for about 45 minutes to an hour, until squash is soft. Pull out of oven, allow to cool slightly (just enough so it’s still warm, but you can touch it if you need). Take a fork and scrape out insides of the squash so it looks like spaghetti. Enjoy!

I enjoyed the two of these together with a little salsa and found that to be quite delicious. If that’s not quite for you, they work great separately as well! Spaghetti squash is wonderful with any (sugar-free, or low sugar) red sauce, tomatoes, and maybe some beans and other veggies! The lentils are great alone, or with some steamed/raw greens or other veggies as well!

What are your go-to lunch/dinner recipes?

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