Baked Stuffed Spaghetti Squash

From a former farm apprentice, Shad


1 Spaghetti Squash, halved lengthwise,              2 cups cooked red lentils, drained well

    and seeded                                                   1 yellow onion, diced

3 cloves garlic, minced                                      2 ribs celery, diced

¼ cup bread crumbs                                         1 TBSP butter

salt and pepper to taste                                     ½ tsp thyme

½ tsp paprika


Preheat oven to 350.  Place the squash halves cut side down in a baking dish, add about an inch of water, cover and bake for 30 minutes.

Melt the butter in medium skillet over medium heat.  Add onions, garlic and celery and sauté until onions are translucent.  Remove from heat; add lentils, breadcrumbs, herbs, and salt and pepper to taste.

Stuff the cavity of each squash half and bake for another 15 to 20 minutes, until squash is nice and tender.