Spaghetti Squash with Lentils and Sage

1 spaghetti squash (about 3 pounds)
1¼ cups uncooked brown lentils or French lentils
5 tablespoons extra-virgin olive oil or butter
4 garlic cloves, minced
Salt and freshly cracked black pepper
2 tablespoons lemon juice (about ½ lemon)
4 ounces feta, cut into small pieces ( my favorite is goat's milk feta) (optional)
2-4 tablespoons chopped sage leaves

Preheat the oven to 325 degrees F.

Bake the squash whole on a baking sheet for 1½ hours.

Meanwhile, bring a medium saucepan with plenty of salted water to a boil. Add lentils and cook until al dente, about 20 minutes. Rinse the lentils with cold water and drain them well.

Remove the softened squash from the oven and let it cool a bit. Then cut the squash in half and scoop out the seeds.Use a fork to pull the strands of squash out of the shell and into a bowl. You can use a spoon to get the last bit out. Set aside.

Heat 2 tablespoons of the olive in a large skillet over medium heat. Add the remaining garlic and the lentils, frying them without stirring for about 3 minutes. Season generously with salt and pepper, stir and toss, and fry for a few more minutes until they become a bit crispy. Transfer to a plate.

Add the remaining 3 tablespoons olive oil and squash to the pan, and reheat, stirring, for 2 to 3 minutes. Add the feta, sage, and salt and freshly cracked pepper to taste. Stir in lemon juice. Spoon into and baking pan, top with the lentils and bake for about 10 to 20 minutes.

 Makes 3 servings

From Wild Flavors, Didi Emmons