This is one of those really good vegan meals that doesn't make you miss meat one bit. Hearty, flavorful, and filling.
Twigs and Beans
1 can stewed Italian tomatoes
2 cups tomato broth (made from bouillon)
1 cup red lentils
3 vine ripened tomatoes, seeded and chopped
1/2 cup chopped fresh basil leaves
2 tsp minced garlic
1/4 tsp fresh ground black pepper
1 medium spaghetti squash, halved lengthwise and seeded
Olive oil spray
1/2 tsp Italian seasoning
For beans, heat stewed tomatoes and tomato broth in a large stockpot over high heat. Add red lentils and cook covered for 20 minutes, until lentils are softened. Stir in chopped tomatoes, basil, garlic and pepper. Reduce heat to low, cover and simmer for 15 minutes prior to serving.
For twigs, preheat oven to 350 degrees. Lightly spray open halves of spaghetti squash with olive oil spray, then sprinkle with Italian seasoning. Fork skins and place open-side down onto a baking sheet. Bake for 30 minutes, or until flesh is soft enough to fork into thin strips.
To serve, place 1 cup spaghetti squash onto a plate and top with lentil marinara.
Nutrition Info per 1 cup squash with 1 cup lentil sauce: 265 calories, 2 g fat, 19 g protein, 44 g carbohydrates, 9 g fiber, 444 mg sodium