This is really good, and these are leftovers we look forward to.

You could serve this as a vegetarian main dish (4 servings) or serve it as a side dish (six servings). It is also easily multiplied for a crowd pleaser.

There are a lot of ingredients, but it comes together easily, in the time it takes to roast the spaghetti squash.

Thanks for this recipe (although modified by me) go out to Tieghan Gerard.

Spaghetti Squash with Lentils and Veggies Recipe

For the oven:

1 small spaghetti squash, halved and seeds removed
2 Tablespoons olive oil
Sea salt and freshly ground black pepper
6 carrots, cut into 2″ pieces
2 Tablespoons honey
2 Tablespoons thyme, chopped

For stovetop:

2 tablespoons olive oil
1/2 sweet onion, finely chopped
2 garlic cloves, finely chopped
1 Tablespoon thyme, chopped
3/4 cup French green lentils
2 cups vegetable broth
1/2 cup fresh basil, chopped
1/2 cup kalamata olives, chopped
1/2 can artichoke hearts, drained
1/4 cup pine nuts, toasted
Pinch of red pepper flakes
Sea salt and freshly ground black pepper
1 cup cherry tomatoes, halved
4 oz feta or block goat cheese

Preheat the oven to 400ºF.

Brush the cut sides of the squash with one tablespoon of the olive oil and season with salt and pepper. Place in a baking dish cut side up and bake for 45 minutes.

In another small pan, toss the carrots with one tablespoon of oil, the honey, thyme, and salt and pepper. Put in the oven to roast also for 30 minutes.

While they are roasting, make the lentils. In a large skillet over medium heat add the olive oil, and cook the onion until it is soft, about 8 minutes. Add the garlic and thyme and stir. Add the lentil and toss to coat them. Pour in the broth and stir to combine. Increase the heat to high and bring the mixture to a boil, then reduce it to low, cover it, and let it simmer for 30 minutes until the lentils are tender.

Stir in the basil, artichokes, pine nuts, and red pepper flakes. Season with salt and pepper. Let that warm through while you use a fork to scrape the spaghetti squash into ribbons and add that, as well as the carrots to the pot. Stir well to incorporate. Top with the tomatoes and cheese chunks, and serve.

Yum! Enjoy!