Sunday, October 5, 2014

Lentil Beef Stew

Life continues to swirl quickly along its merry way around here. We school and we carpool and we soccer and we ride. And then occasionally we stop and eat together and it is wonderful to have a few moments of family.
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
  1. Preheat oven to 375 degrees F.
  2. Slice squash widthwise into 1" rings. Run a knife around the interior or the rings to remove the seeds. Place rings on a cookie sheet lined with parchment paper and bake for 40 minutes.
  3. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".

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.

Happy Fall!

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