Adapted from The Sprouted Kitchen
1 Spaghetti Squash
2 Cups Cooked Lentils
2 Eggs, lightly beaten
½ Cup almond milk
1 Large Clove Garlic, minced
1/2 tsp. Fennel Seed, crushed
2 Tbsp. Finely Chopped Fresh Parsley
Hefty Pinch of Dried or Fresh Thyme
1 tsp. Each Sea Salt and Pepper
1 Cup fresh breadcrumbs from toasted Gluten free bread (about 2 slices)
Lemon Pesto Sauce
1 Clove Garlic
1/4 Cup Pinenuts
Zest and Juice of one Lemon
1/2 tsp. Sea Salt
1 Cup Packed Basil Leaves (you can substitute parsley here if needed)
1/4 – 1/3 Cup Extra Virgin Olive Oil
2 Tbsp. Water to thin
While the lentils are cooking, cut the spaghetti squash in half and remove the seeds. Place half the squash, center down, in a glass baking dish with a ½ inch of water. Microwave, covered, for 8 minutes. Repeat with the other half. With a fork, scrape the inside of the squash into a bowl, making strands of “spaghetti”. Set aside.
Place gluten free bread in the toaster for breadcrumbs.When toasted pulverize in food processor
In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.
Add the beaten eggs, almond milk, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.
For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. The sauce will keep covered in the fridge for about a week.
Preheat the oven to 400. Check the lentil mix by rolling a 1” round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together.
Roll the mix into balls and line them up on an oiled baking sheet (they don’t need lots of space between, they won’t spread). If you like a bit more of a crust, brush them with olive oil.
Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.
Serve with lentil balls and pesto atop a mound of spaghetti squash.