Spaghetti squash on the half-shell

4 Servings

Ingredients

Quantity Ingredient
8 ounces Orzo; cook; drain, rinse, drain
2 teaspoons Ex-virgin olive oil
1 medium Onion; chop
2 Cloves Garlic; mince
1 teaspoon Cumin
¼ teaspoon Cinnamon
½ teaspoon Turmeric
1 medium Tomato; chop
1 cup Cooked lentils
½ bunch Parsley; chop
1 Lemon; juice of
1 teaspoon Kosher salt
2 Spaghetti squash; halve, seed
2 cups Marinara sauce; opt

Directions

WALDINE VAN GEFFEN

Heat oil in a nonstick skillet over medium heat. Add onions, garlic and spices and cook, stirring occasionally, for 4 minutes or until onions are light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or until all ingredients are combined well. Add parsley, lemon juice and salt; remove from heat; set aside. Place squash halves in a micro-safe dish, cut-side down in ½" water. Cover lightly with plastic wrap and micro HIGH for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8 minutes or until heated through. Alternatively, squash can be placed cut-side down in a shallow baking dish with ½" water, covered with foil and baked in a 375~ oven for 45 to 50 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture, cover dish and bake for 30 minutes until heated through. Meanwhile, place marinara sauce in a pan and cook over medium heat until heated through. Pour about ¼ c sauce onto each serving. Source: Times-Picayune, NOLA Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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