Pumpkin noodles with lentils and eggplants
Ingredients (Serves 2)
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1 spaghetti squash.
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1 cup of cooked pardina lentils (a source of iron and fiber).
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1 white eggplant (diced).
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5 flat kale leaves (cut into thin strips).
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1 onion or leek (or a jar of caramelized onions).
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1 can of organic fresh or fried tomatoes.
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Extra Virgin Olive Oil (EVOO).
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Sea salt and black pepper to taste.
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For the dressing:
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3 bunches of fresh parsley.
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1 handful of toasted hazelnuts.
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1 clove of garlic.
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Extra virgin olive oil (until covered).
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Preparation
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Baking the Pumpkin: Preheat the oven to 180ºC. Cut the spaghetti squash lengthwise, and rub the inside with EVOO, salt, and pepper. Bake with the cut side down for 50–60 minutes until the skin is golden brown.
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Sautéed Vegetables: While the squash is baking, sauté the eggplant in a skillet with a little oil for a couple of minutes. Add the kale, onion, and tomato. Season and cook over low heat for 10–12 minutes.
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End the support: Incorporate the cooked lentils Add to the sautéed vegetables and set aside.
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Preparing the dressing: In a mortar or food processor, grind the parsley, hazelnuts, garlic, and oil until you have a slightly creamy sauce.
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Removing the noodles: Once the pumpkin has cooled, remove the seeds with a spoon. Use a fork to scrape out the flesh, removing the stringy parts in the shape of spaghetti.
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Plating: Place the squash noodles on the bottom, top with the sautéed lentils and vegetables, and finish with a generous dollop of the green sauce.
«Replace refined flours with plant-based alternatives such as spaghetti squash drastically reduces intestinal inflammation. Good digestive health is the first step toward preventing referred pain in the lower back and improving communication in your central nervous system.»
— Dr. Marc Bony, Doctor of Chiropractic.
