And now it is turning to fall, and I want to serve up warmer things during those quiet moments of meals. I also have been craving fall squash, so this is the meal that ended up on our table today. My tummy is still warm and full and content from it.
Lentil Beef Stew Over Spaghetti Squash
1 pound stew beef, simmered in 2 cups of beef broth for about 4 hours
1 pound of lentils boiled in 8 cups beef broth until just tender, about 30 minutes
1 Cup chopped carrots, added to the lentils about 15 minutes into the boiling
Various seasonings (garlic, salt, pepper, parsley)
1 Spaghetti squash cut and cooked per this blogger's instructions
For the adults I piled a generous amount of the spaghetti squash in a large bowl and spooned the stew over it. For the kids, who I know are not the hugest fans of spaghetti squash, I used the squash to garnish their small bowls of stew.