Vegetarian Stuffed Spaghetti Squash


what you'll need

1 spaghetti squash
2 cups kale
1/2 cup green lentils
2 tbsp dairy free shredded cheese
Olive oil
Garlic powder


  • Preheat oven to 425 degrees
  • Grease baking sheet with oil (olive or avocado)
  • Cut squash lengthwise in half-remove seeds
  • Rub oil on each half and sprinkle with salt and pepper
  • Place face down on oiled pan
  • Bake for 40-45 minutes or until tender (can stab with fork easily)
  • Cook lentils according to package
  • To cook kale:
  • Remove from stem, wash and chop (or use packaged-already removed from stem)
  • heat/oil small pan to low
  • Place kale, salt and garlic powder in pan move around until wilted
  • Remove spaghetti squash from oven
  • Place 1/2 cup lentils in pan and mix with kale
  • Scoop into spaghetti squash
  • Top with dairy free cheese- place in oven for 5 min (or until cheese is melted)
  • Remove and enjoy