Madras Lentils Over Spaghetti Squash
From otterpond 14 years ago
- 2 hours to make
- Serves 6
Spaghetti Squash is one of the most versatile of all the squashes. This is a vegetarian dish that allowed me to experiment with Madras Curry Spices. I found the Madras Curry Powder recipe here on GroupRecipes.com.
Ingredients
- 1/2c red lentils, dry shopping list
- 1 large spaghetti squash shopping list
- 1/4c water shopping list
- 2 tbsp butter shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/2c diced onion, minced shopping list
- 1 stalk celery, diced shopping list
- 1 poblano pepper, diced shopping list
- 2 cloves garlic, mashed shopping list
- 2tbsp Madras curry powder shopping list
- 1 large carrot, shredded shopping list
- 1 small potato, small cubes shopping list
- 1-28oz can crushed tomatoes shopping list
- 1-15oz can tomato sauce shopping list
How to make it
- To pre-cook the dry lentils, pick over to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 10 minutes. Remove from heat and let stand covered for about an hour. See Photo
- Saute the onion, celery, poblano and garlic until nicely softened. Remove from heat and toss with the Madras Curry Spices See Photo. I used the Madras Curry Powder posted by Barbie Mensher here on GroupRecipes.com
- In a crockpot pour in the crushed tomatoes, tomato sauce, lentils, cubed potato and sauted vegetable. Cook on high until liquid is reduced and sauce thickened. I'd say about 5 hours should do it.
- Prepare the Spaghetti Squash
- Pre-heat oven to 375. Split open the spaghetti squash See Photo. Scrape out the seeds. See Photo
- Place flesh down in a large pan and pour 1/4c of water into the bottom of the pan to keep the squash from scorching See Photo. Bake for about 45 - 50 minutes. Looking for the squash to be soft.
- Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands See Photo. Remove to a large bowl and toss with butter, salt and pepper.
- Put a portion of squash on each plate and top with the Madras Lentils.
- I'm putting two hours as the cooking time but since I wasn't in a rush I used a slow cooker for the Madras Lentils. I used the stove top I would have simmered it for about an hour until reduced. See Photo
- There is more than six servings of the Madras Lentils but one large spaghetti squash is only going to serve 4 to 6.
Use a very sharp knife and a stable work surface to split open the squash. It has very tough hide so be careful.
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Squash is cleaned all seeds and guts removed.
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Gently pull the fibers away from the gourd.
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After sauting the veggies toss them with the madras curry spice.
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Put the cleaned squash face down in the roasting pan and add just a little water in the bottom.
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Mix all the ingredients together and either let them simmer away in the crockpot or put them on the stove to simmer.
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Quick soak the Lentils by boiling for 10 minutes then letting set for about an hour to rehydrate.
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