1butternut squash, sliced in half, flesh and seeds removed
1tbspolive oil
salt and pepper
1cupred lentils
3tbspvegan chorizo
½onion, finely chopped
1tbspchopped garlic
1tbspginger paste
1tbspsmoked paprika or 1/2 chipotle in adobo
1tbsporegano
2packed cupsfresh spinach
Instructions
Bake the Squash
Preheat the oven to 400°F
Slice the spaghetti squash in half lengthwise. Remove and discard the inner ribs and seeds.
Drizzle the inside with olive oil, salt, and pepper. Now give the squash a complete rub down.
Place the spaghetti squash cut side down on the cast iron skillet.
Bake for 30-40 minutes (depending on the size) until fork tender.
While the Spaghetti Squash is baking, let's make the Chorizo Lentil Stuffing
In a medium-sized skillet (make sure the skillet is deep enough to hold 4 cups of liquid) over medium-high heat, add 1 tbsp or so of olive oil, onion, ginger paste, and garlic. Cook until onion becomes soft and translucent.
Add the lentils, vegan chorizo, paprika (or 1/2 chipotle pepper in adobo), oregano and cook for 1 minute.
Add 4 cups of broth. Bring the broth to a boil, then lower the heat and simmer until the lentils are soft, about 25-30 minutes. The liquid should be reduced and the lentil should resemble a thick "chili-like" consistency. if not continue to cook until most of the liquid has reduced down.
Once the lentils are soft, stir in the fresh spinach and turn off the heat.
Stuff the Squash
Scoop in as much filling as you possibly can to fill the hole of the spaghetti squash.
Bake in the 400 °F oven for 5 minutes. This will help the filling firm up and the spaghetti squash will absorb all the delicious stuffing.
Serve right away. Garnish with fresh cilantro or parsley.