1 large spaghetti squash
1 c dried green lentils (or brown or beluga)
4 c water
1 tsp olive oil
4 cloves garlic, thinly sliced
4-6 sprigs of thyme, leaves removed
A healthy dose of umeboshi plum vinegar
Preheat oven to 400. Cut squash in half lengthwise, scoop out seeds, and poke several times with a sharp knife. Fill a casserole dish with a 1/2" of water. Place squash cut side down in dish. Bake in preheated oven for 30 minutes, or until easily pierced with a knife. Remove from heat, allow to cool for about 5-10 minutes, then use a fork to scoop out the squash tendrils. While the squash is cooking, bring water to a boil in a medium pot. Add lentils, cover, and reduce heat to low. Simmer for 20 minutes. Remove from heat, and strain lentils. Using the same pot over medium heat, saute garlic and thyme in olive oil until lightly golden. Add lentils, and continue to saute for about 3-5 minutes (or until everything is evenly mixed). To plate: Place desired amount of spaghetti squash on a plate, add the lentil mixture, and top with a few shakes of umeboshi plum vinegar. Enjoy!