Mushroom Lentil Spaghetti Squash Casserole

By á-29897

Ingredients

• 3 lb. Spaghetti Squash, Sliced in half lengthwise with seeds removed
• 1/2 C. Dried Red or Green Lentils
• 1 C. Vegetable Broth
• 1 C. White Onion, Diced
• 3 Cloves Garlic, Minced
• 8 oz. Button Mushrooms, Stems Removed & Sliced
• 1/2 of a 14 oz. Block of Soft Tofu, Rinsed
• 1/2 C. Unsweetened Plain Non-Dairy Milk
• 1 1/2 T. Liquid Aminos or Tamari
• 1/2 tsp. Dried Sage
• 1/4 tsp. Dried Thyme
• 3 C. Kale, Chopped with Ribs Removed
• Salt & Black Pepper to Taste
• 1 T. Nutritional Yeast
• 1 T. Instant Oats

Details

Preparation time 20mins
Cooking time 70mins
Adapted from veganyackattack.com

Preparation

Step 1

Preheat your oven to 375F. Place the two squash halves, cutside-down, into a large baking dish. Fill the baking dish with a ¼” of water and poke holes in the rinds of the squash, using a fork.
2.Once the oven is to temperature, bake for 30-40 minutes, or until the rind is soft.
3.While the squash is baking, bring the vegetable broth to a boil in a small pot over high heat. Add the lentils in and return to a boil, then reduce heat to a simmer. Cover (make sure it doesn’t overflow!) and cook for 20 minutes or until soft.
4.In a large, non-stick saute pan, heat the onion and garlic over medium, until the onions begin to clear. You can add a tab of coconut oil to the pan for easier sauteing.
5.Next, add the mushrooms to the pan and saute until soft, about 3-4 minutes.
6.Blend the tofu and non-dairy milk together until very smooth. Add it to the saute pan along with the liquid aminos, sage, and thyme.
7.Stir together and bring to a simmer. Adjust the heat to low-medium and fold in the chopped kale. Once the lentils are done cooking, stir them into the pan, as well.
8.Turn off the stove and take the pan off of the heated burner. When the squash is cooked, take it out of the oven and adjust oven temperature to 350F.
9.Wait 10 minutes before scraping the squash from the rind with a fork into a colander to let the excess liquid drip out. Add the squash to the saute pan and fold the mixture together. Season with salt and pepper to taste. Then place it in an 8″ square casserole dish.
10.Sprinkle the nutritional yeast and instant oats over the top and bake for 15-20 minutes.
11.Serve warm!