Spicy Lentil Squash Casserole

This is a blend of a few different recipes we enjoy. We love lentil tacos (great for Meatless Mondays) and we have really started enjoying spaghetti squash prepared in a variety of ways. As long as you recognize the word "spaghetti" refers to how it looks and "Squash" refers to the taste, you should be fine :) And to be honest, with all the flavor you have going on with the lentils here, the rather mild taste fo squash is overwhelmed...but you do get all those good vitamins :)

Sorry - no pictures on this one. I just kind of threw it together and didn't think about the blog until even the leftovers were gone. Anyway...here goes!

Spicy Lentil Squash Casserole
 

Ingredients:
1 large or 2 small spaghetti squash 
Olive oil
1 cup finely chopped onion
2-4 garlic cloves, minced
1 tablespoon olive oil
1 cup dried lentils, rinsed
2 1/2 cups chicken broth
1 teaspoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder (I like ancho chili powder in this dish - and I use hot salsa)

1 cup salsa (your call on how hot)
Cheddar cheese
Directions:
1.



2.





3. 


4.
 Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise. Scoop out seeds. Brush squash flesh with olive oil. Place cut side down on baking dish and bake about 20 minutes, or until a fork pierces the skin easily. Let cool while you cook the lentils.
In a large cast iron skillet, saute the onion in oil until tender. Add the lentils, garlic, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly, or blend about half of lentils with salsa using a stab mixer. (You can totally leave these un-mashed, and the dish will be just fine.) If you didn't use the stab mixer, stir in the salsa.
 Using a fork, shred the spaghetti squash. (This is the part where you will be really glad you let it cool first.) Scoop squash into 9x12" baking dish and level it out. Top with the lentils, then with the shredded cheese.

Bake at 350 degrees about 15 minutes, or until cheese melts.

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