Lentil Stuffed Zucchini Boats

Ingredients

• Lentils

  Sprouted, raw

  1 ⅓ cup or 103g

• Zucchini

  Summer squash, includes skin, raw

  8 medium or 1.57kg

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Frozen, chopped, unprepared

  ¼ cup or 114g

• Garlic

  Raw

  2 tsp or 6g

• Spinach

  Raw

  2 cup or 60g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

Directions

1. Rinse the lentils under running water for 1 minute thoroughly and allow them to soak in a small bowl for 10 minutes.
2. Bring 2 cups of water to a boil, add the lentils and allow them to cook for 10-15 minutes or until al-dente. Keep in mind, if your lentils are older, they may require several additional minutes. Drain the lentils in a strainer and rinse with cold water to stop them from cooking further.
3. Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 9x13" baking dish with cooking spray. Using a 1 teaspoon measuring spoon, scoop out the center of the zucchini leaving a ¼ inch border on all sides. Line the zucchini in the prepared baking dish, skin side down, set aside.
4. Heat the olive oil in a skillet over medium high heat. Add the onions and allow to cook for 3-4 minutes or until they start to brown, add the garlic and let cook for 30 seconds. Add in the baby spinach and the lentils and let the spinach just begin to wilt. Stir in the pasta sauce and let it heat all the way through, about 1-2 minutes. Add the red pepper flakes, check for seasonings, season to taste.
5. Divide the lentil mixture into the prepared zucchini. Top with mozzarella cheese. Cover the baking dish with foil and bake for 30-35 minutes. You can remove the foil during the last 2 minutes of baking and turn on the broiler if you want the cheese to be bubbly.

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