Spaghetti Squash with Chicken and Lentils

I had never come across Spaghetti Squash before when I purchased one from the local supermarket the other day. I had been thinking about stuffed, baked vegetables, and this seemed just the thing, although I would not have bothered had not its normal retail price of $6.49 been reduced to a much more manageable $1.99. I had no idea what the properties of the beast might be, so the following was entirely a shot in the dark, and when I took it out of the oven I was fully prepared to have to dump it and head for the fish and chip shop. I was most pleasantly surprised.

 

Ingredients.

1 Spaghetti Squash.

1 tblsp ground cumin.

2 tsp ground fennel.

2 tsp ground fenugreek.

1 medium dried chilli [or to taste], seeded and finely chopped.

Salt to taste.

2 slices toast bread processed into breadcrumbs.

1 good bunch parsley, finely chopped.

1 cup grated cheese.

¼ cup olive oil.

250g finely diced lean chicken meat.

½ cup yellow lentils [chana dal].

½ cup sultanas.

1 cup chicken stock [or water].

 

Preparation.

Cut the squash into 2 equal halves and scoop out the seeds and pith. Discard the seeds and pith and set aside the shells. Mix the spices and salt together in a small bowl and set aside. Process the bread into crumbs and stir in the parsley and cheese. Combine well and set aside.

 

Method.

Heat the oil in a deep pan over a medium flame and stir fry the chicken until sealed all over. Add the spice mix and stir through until the chicken is fully coated. Cook for 2 minutes than add the lentils, sultanas and water. Stir well until fully combined, reduce heat to a simmer, cover and cook for 20 minutes. Stir occasionally. If the mixture becomes too dry, add a little water.

Remove the pan from the heat and spoon the chicken mixture equally between the 2 squash halves. Cover with the breadcrumb mixture, patting it down to form a thick crust. Cover and set aside until you are ready to cook.

When ready to cook, preheat the oven to 180°C. Place two 2 squash halves on a baking tray and bake for 40 minutes. Serve immediately.

 

Serves: 2.

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