Spaghetti Squash With Beluga Lentils, Parsley Pesto & Shiitake

Name: Spaghetti Squash With Beluga Lentils, Parsley Pesto & Shiitake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 120 milliliters 1/2 cup beluga lentils, rinsed; 1 Tbsp coconut oil or ghee; 3 Tbsps extra virgin olive oil; 2 handfuls flat-leaf parsley, leaves picked; 237 milliliters (around 100 g) fresh shiitake mushrooms; 3 Tbsps grated parmesan cheese; 3 Tbsps pine nuts or nuts, toasted; 1 pinch a of salt; 2 servings sea salt & freshly ground black pepper; 1 large spaghetti squash; 240 milliliters cup water

Spaghetti Squash With Beluga Lentils, Parsley Pesto & Shiitake might be just the main course you are searching for. Watching your figure? This gluten free recipe has 745 calories, 25g of protein, and 44g of fat per serving. This recipe serves 2. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have beluga lentils, shiitake mushrooms, spaghetti squash, and a few other ingredients on hand, you can make it. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. From preparation to the plate, this recipe takes about 45 minutes.