Spaghetti Squash with Red Lentil Pumpkin Sauce
Cook time: 
Total time: 
Serves: 5
  • Ingredients:
  • 1 spaghetti squash, about 4.5 pounds
  • ½ tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup canned pumpkin
  • ¾ cup red lentils
  • 1, 13.4 ounce can chick peas, organic,
  • 14 ounce can diced tomatoes
  • 1 avocado, garnish
  1. Directions:
  2. Pierce squash several times with a knife to prevent bursting when cooking. Microwave whole squash for 3 - 4 minutes, until soft enough to cut.
  3. Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard seeds. Using a large kitchen spoon scrape the strands of squash from the inside of the skin.
  4. In a medium pan, heat olive oil over low heat and add cumin and chili powder. Stir for 30 seconds until fragrant.
  5. Add pumpkin, lentils, tomatoes, chick peas and 1 cup of water to the pot. Season with pepper and salt, if using.
  6. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 15 minutes, stirring occasionally, until lentils are cooked. They should be soft. Most of the water will be absorbed and you will have a thick, delicious, hearty stew/sauce. Plate the spaghetti squash (divide among four plate and divide the lentil pumpkin sauce equally over the each plate. Slice avocado and place on top and serve.
Nutrition Information
Serving size: 1 servings Calories: 242 calories Fat: 3 g Saturated fat: 0 g Carbohydrates: 46 g Sodium: 317 mg Fiber: 15 g Protein: 14 g
Recipe by Nutrition Twins at