Veggie Gold (Meatless Monday)

This fun meal with spaghetti squash, lentils and corn cakes was filling and delicious.  Spaghetti Squash with Lentil Sauce was  inspired by Tammi Forcier.  Here's how I made it:

Spaghetti Squash with Lentil Sauce
(Serves 3)

1 medium Spaghetti Squash
Cut in half and remove seeds.  Roast in 425 degree oven 40 minutes.  Remove squash with fork.

1 1/2 cups water
Heat to boiling.  Add
2/3 cup Lentils
Turn water to simmer and cover.  Cook for 20-30 minutes until most of water is absorbed.
Place in colander.

1 tsp. Olive Oil
1 mini Sweet Pepper, diced
1/2 small Onion, diced
Saute onion and pepper.  Add
3 Tbsp. Tomato Paste, no added salt
3 Tbsp. Water
1/4 tsp. Chili Powder
1/4 tsp. Cumin
Heat.  Add lentils and stir.  Serve over spaghetti squash.
Garnish with
1 Fresh Tomato, chopped

The recipe for Silver Dollar Corn Cakes is from Cooking Light.

Silver Dollar Corn Cakes
(Serves 3)

1/2 cup Whole Wheat Corn Meal
1/4 cup All Purpose Flour
1/2 tsp. Sugar
1/2 tsp. Baking Powder
1/2 ear Fresh Corn, cooked and cut off the cob
Mix dry ingredients.

1 Egg
1/2 cup Skim Milk
1/2 tsp. Fresh Lemon Juice
Whisk egg, milk and lemon juice together.  Stir into dry ingredients.  Grill scoop of batter (mine were 2 Tbsp. each) a few minutes on each side.  Can make ahead and reheat.

My corn cakes were topped with  Earth Balance Buttery Spread.