Let’s face it, lentils are not sexy.  If all the cool foods like Dulce de Leche and Creme Fraiche got together for a party, Lentils would not be invited.  They are boring looking and even the name lentils sounds like the weird girl in the corner that no one wants to be seen talking to. Lentils are the nerdy, socially awkward, bowling ball-shaped runts of the food world.

To make up for their lack of social prowess, lentils are forced to bring many health benefits to the table in order to get noticed.  They are high in fiber, low in calories (and on the glycemic index!), extremely filling and will soak up the flavors of whatever liquid you decide to cook them in.  Paired with fresh spinach, smoky kielbasa and a mix of fresh mushrooms this lentil soup will quickly become your best friend while helping you stick to your new, healthful resolutions without having to sacrifice flavor!

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I had never tried spaghetti squash until a few months ago.  In a quest to find a healthier “pasta substitute” last fall, I stumbled upon several recipes calling for spaghetti squash in place of traditional pasta noodles.  To be honest, I’m fairly certain I had to Google a picture before going to the store to make sure I grabbed the right type of squash.  Even still, I’m pretty sure I nearly bough a butternut squash instead.

My initial intention was to transform this non-pasta item into a mac and cheese dish.  However, as I began working with the squash I decided to abort the mission and instead of trying to make it something it wasn’t (pasta) and make it delicious as itself!  I would caution people that want to use spaghetti squash in a dish that calls for marinara or red sauce (or some other traditional pasta dish).  The squash has a distinct flavor that I think would likely clash with the red sauce.  That being said, when you accept that it’s not pasta, it’s never going to be pasta, and begin working with flavors that compliment the nuttiness of the squash, it’s truly delightful.

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