Preparation time : 15 min | Cooking time : 30 min | Servings : 4
1 spaghetti squash
75ml of olive oil
1 tbsp. black garlic powder
1 tbsp. dried sage
Salt and pepper
500ml tomato sauce
½ cup of lentils
200g grated cheese
Preheat oven to 375 ° C.
Remove about 1 cm at each end of the squash taking care not to remove too much flesh. Cut the squash into slices of about 3 to 4 cm, to obtain 4 slices of equivalent thickness.
Clean the fibrous center of the squash slices with a spoon and put the seeds apart. Rinse the seeds under running water in a strainer and place on a baking sheet covered with parchment paper. Add a teaspoon of olive oil, two pinches of black garlic powder, a pinch of salt and pepper and mix. Bake in the oven at 375 ° C for 20 minutes, until the seeds are lightly colored.
Place the squash slices on a second oven plate covered with parchment paper. Pour the olive oil balance over the slices, then scatter the black garlic, dried sage, salt and pepper on the flesh of the squash. Place the plate in the oven at 375 ° C for 30 minutes, until the flesh separates easily with a fork.
Cook lentils in boiling water until al dente, then mix with tomato sauce.
Once cooked, directly on the plate, separate the flesh from the squash by bringing it to the center of the slices with a fork. Add the tomato sauce (it does not need to be heated) and the grated cheese, then bake in the oven a few minutes to taste.
Place the au gratin squash on the plates with a spatula, then add a pinch of black garlic powder and squash seeds on top.