Go Back

Spaghetti Squash with Parsley Parmesan Pesto and Beluga Lentils


  • 1 large spaghetti squash
  • 1 tbsp coconut oil (or butter)
  • fine-grain sea salt + freshly ground black pepper
  • ½ cup beluga lentils, rinsed
  • 1 cup water
  • a pinch of fine-grain sea salt
  • 1 clove garlic, minced
  • ½ small red onion, chopped
  • 1 cup shiitake mushrooms

  • Parsley Pesto
  • 2 handfuls flat-leaf parsley, leaves picked
  • 3 Tbsp pine nuts or nuts of choice, toasted
  • 3 Tbsp grated Parmesan cheese
  • 3 Tbsp olive oil
  • fine-grain sea salt & freshly ground black pepper + more to taste


  • Spaghetti Squash
  • Preheat the oven to 400°F
  • Divide the spaghetti squash lengthwise with a large sharp knife. Rub the cut sides with butter and season with salt and pepper.
  • Place both halves on a baking tray, cut side down. Bake in the oven for 40-60 minutes (depending on the size of the squash).
  • The halves are ready when the skin is bubbly and slightly browned.
  • Remove the squash from the oven, turn it so you’ll have the cut side up and let cool for a couple of minutes.
  • Meanwhile, prepare the lentils, pesto, and shiitake mushrooms

  • Beluga Lentils
  • Place water and lentils in saucepan, cover and bring to a boil, lower the heat and let gently simmer for 30 minutes or until tender and can be mashed easily between two fingers.
  • Drain any excess water and set aside.

  • Parsley & Parmesan Pesto
  • Place all pesto ingredients in a mortar and grind until creamy, but still chunky, set aside.
  • Alternately, a food processor works well

  • Shiitake Mushrooms
  • Meanwhile sauté the onion, garlic, and the shiitake mushrooms in a frying pan with a little coconut oil until soft and browned, set aside

  • Assemble
  • Use a fork to scrape out the spaghetti strands.
  • Place on serving plates, top with beluga lentils, pesto, and shiitake.