- 1 (28 oz) can whole peeled tomatoes
- 1 cup diced carrots (about 2 medium)
- 1/2 cup diced shallots (about 1 large)
- 3 minced garlic cloves
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 cup cooked lentils
- 1/2 cup cooked quinoa
- Olive oil for cooking
- Salt + pepper to taste
- Fresh herbs + grated cashews/parmesan cheese to garnish
- 1 large spaghetti squash (or 2 medium)
- Prepare the spaghetti squash by heating oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.” spaghetti squash is roasting, make the sauce.
- Drain the tomatoes from the can. Set 4 – 5 whole tomatoes aside and the chop remaining, reserving as much juice as possible.
- Heat a skillet over medium heat with about 1 tablespoon of olive oil. Add carrots, shallots and garlic and saute until garlic is fragrant, about 2 – 3 minutes. Season with salt and pepper.
- Transfer carrot-shallot mixture to a blender along with whole tomatoes that you set aside. Add ¼ cup of tomato juice from the can (also called the media) to the blender and puree on high until smooth. Return sauce to the skillet.
- Stir in chopped tomatoes, remaining tomato juice/liquid, and the other remaining ingredients. Stir and allow to come to a small simmer. Allow mixture to simmer for 10 – 15 minutes to let the flavor develop, tasting and seasoning with salt and pepper about half way through.
- When read to serve, scoop out spaghetti squash and transfer to plates. Top with sauce, fresh herbs, “cheese” and additional salt and pepper if desired. (you can also add crushed red pepper flakes if you like some heat)
Recipe by: Alissa from Simply Quinoa