Roasted spaghetti squash with tomato lentil stew, olives, and crunchy almond topping

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the spaghetti squash halves on a baking tray cut side up. Rub with 15 ml (1 tbsp) olive oil and season with 2 g (1/3 tsp) salt and a pinch of black pepper.

2. 2

   Roast the squash for 35 to 40 minutes at 220°C / 425°F, until the flesh is tender and easily pulls into strands with a fork.

3. 3

   While the squash roasts, heat 15 ml (1 tbsp) olive oil in a large skillet or pot over medium heat. Add the onion, carrot, and celery with 2 g (1/3 tsp) salt and cook for 6 to 8 minutes, until softened.

4. 4

   Add the garlic, smoked paprika, cumin, and dried oregano. Cook for 1 minute, stirring so the spices bloom in the oil.

5. 5

   Stir in the lentils, crushed tomatoes, and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer partially covered for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

6. 6

   Add the green olives, lemon juice, half of the lemon zest, 1 g (1/6 tsp) black pepper, and the remaining salt to taste. Cook for 2 more minutes to combine the flavors.

7. 7

   In a small skillet, toast the almonds over medium-low heat for 3 to 4 minutes, stirring often, until golden and fragrant. Mix the toasted almonds with the parsley, the remaining lemon zest, the red pepper flakes if using, and 15 ml (1 tbsp) olive oil.

8. 8

   When the squash is ready, let it rest for 5 minutes. Use a fork to scrape the flesh into strands, keeping them in the shell or transferring them to plates.

9. 9

   Serve the spaghetti squash topped with the tomato lentil stew and finish with the crunchy almond, parsley, and lemon topping.