Baked Streamside Squash with Lentil, Tomato & Ricotta

You will need half a spaghetti squash, for two hungry adults. They have quite a hard skin, so do be careful when slicing. Think of this a little like a pasta bake, but with squash.

Ingredients:

• 1/2 of a Streamside Spaghetti Squash
• 40 ml of olive oil
• 40 ml of olive oil
• 5 cloves of garlic thinly sliced
• 1 can of chopped tomatoes
• one can of organic brown lentils
• 35 g of mozzarella
• 10g of parmesan
• 50 g of ricotta (optional)
• oregano
• black pepper
• washed Streamside lettuce mix, dressing of lemon and olive oil and salt and pepper.
• Streamside parsley to garnish

Directions:

1. Pre-heat oven to 220°C, fan bake.
2. Carefully slice half of the Streamside Spaghetti squash into 5 or 6 wedges and scoop out the seeds.
3. Place the wedges on a roasting tray and liberally brush with olive oil, season with salt and pepper, and roast for 30 minutes.
4. While the squash is roasting, make the tomato sauce.
5. Place the second measurement of olive oil in a small saucepan on a medium low heat.
6. Add the thinly sliced garlic, cook until just golden.
7. Add half a can of tomatoes and half a can of drained brown lentils.
8. Take the other half and blend till smooth. Add to the pot. Add a sprinkle of oregano and a few good cracks of black pepper.
9. Cook on low until the squash is cooked.
10. Take squash out of the oven and line them on a tray with the middles touching.
11. Change oven setting to grill.
12. Spoon as much of the mix on to the squash as you like, sprinkle over the mozzarella and parmesan, dollop ricotta on each wedge.
13. Sprinkle more oregano and pepper and grill for ten minutes.
14. Serve with Streamside lettuce mix and a dash of fresh chopped parsley.
15. Enjoy!