I love pasta primavera. This is a different and surprising twist on the standard because I use spaghetti squash for the “pasta.” French lentils are the perfect size with the rest of the vegetables to make it a well rounded meal and the seasonings are just fresh lemon juice, olive oil, salt and pepper. I usually roast the squash and the make the lentils ahead of time so putting it together is super quick.
1 medium spaghetti squash, roasted
1 small onion
1 small zucchini
1/2 cup broccoli
1/2 cup frozen peas
1/2 cup cooked French lentils
1/4 cup water
S and P
Make the French lentils and roast the spaghetti squash ahead of time.
Heat up the spaghetti squash in a skillet with a little olive oil, salt, pepper and the juice from half of the lemon.
Slice the onion into semi circles and saute in olive oil and salt. Matchstick the carrots and zucchini and add to the onions when translucent. Cut the broccoli into small florets and add to the vegetables. Add a 1/4 cup water and cover to steam the broccoli. When it is bright green, add the lentils and the rest of the lemon juice.
Place the spaghetti squash on a plate and top with the vegetables. Season with fresh pepper and olive oil. Enjoy!