Spaghetti Squash with Lentils, Crispy Sage and Pickled Pears

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I signed up for the River School’s CSA for the next 15 weeks and have been enjoying the beautiful produce each week. Their honey and the honey that comes from my family’s ranch is the best. It is chewy and complex, not overly sweet, and doesn’t have that almost metallic overwhelming taste of some honeys. It is best eaten in big spoonfuls. This week we received pickled pears, a treat I haven’t had before. I was sampling them while I was at work, wondering what I was going to pair (ha) them with, and then just tried them out with this dish. The yogurt and pear added this lightness and that sour complexity to the dish and was great with the meaty lentils and spinach and the sweet squash. My first bite was tentative, curious about the mix of textures and flavors, and I was really impressed by how well it all worked out together. If you have some quality prosciutto it would taste great baked on top of this dish as well. The squash, spinach, sage and pears are all from the River School in this recipe.

Spaghetti Squash with Lentils, Crispy Sage and Pickled Pears
1 spaghetti squash, cooked (I cook mine face down, in a little water, in the oven at 400* for about 30 min)
1/2 cup lentils, cooked
Spinach, chopped
Rosemary
Sage leaves
Sea salt & pepper
Olive oil
Butter
Whole milk plain yogurt (Strauss)
Pickled pears

Method:
Oven 400. Remove the seeds from the spaghetti squash, place in a cast iron, and layer lentils and spinach in one half of the squash, or both if you’re making both sides. Season the lentils and spinach mix with salt and pepper and place a few little pieces of butter over them. On top of the spinach and lentils, place some rosemary branches and sage, and layer extra spinach leaves around the side of the squash. Drizzle with olive oil and season again. Bake until the sage leaves are slightly crisped, about 15-20 minutes. Enjoy with fresh yogurt and a spoonful of chopped pickled pears.