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Spaghetti Squash Bowls with Mushroom and Lentil Marinara
MAKING THYME FOR HEALTH15Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (medium-sized)
- 2 cups brown lentils (cooked, about 3/4 cup dry)
- 8 oz. mushrooms (I used cremini, chopped)
- 4 garlic cloves (minced)
- 1 yellow onion (diced)
- 15 oz. fire roasted tomatoes (crushed)
- 15 oz. diced tomatoes (with herbs)
- 6 oz. tomato paste
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. crushed red pepper (optional)
- 1/4 cup dry red wine (optional)
- 3/4 cup italian blend cheese (shredded)
- fresh parsley (for garnish, optional)
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