Lentils, squash, and vegetables are topped with plenty of cheese and baked in the oven to make a cheesey vegetarian casserole dish that's also gluten-free. This casserole is suitable as either a main dish or a side dish for gluten-free vegetarians.
This gluten-free entree recipe is courtesy of Ener-G Foods. Looking for more vegetarian and gluten-free recipes? You can find dozens of vegetarian and vegan gluten-free recipes here.
Ingredients:
- 1 cup lentils
- 2 cups water
- 1 medium spaghetti squash (approx. 3 pounds)
- 2 cups chopped onion
- 2 tbsp olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 ounces fresh mushrooms, sliced
- 1 cup shredded mozzarella cheese
Preparation:
Rinse lentils. Put into medium saucepan with water. Heat to boiling. Reduce heat to a simmer. Cover and simmer until lentils are tender, about 18 minutes. Drain if necessary.
Meanwhile, cook spaghetti squash. Pull into strands and set aside.
In large skillet, sautee onion in oil until tender, about 5 minutes. Add peppers and mushrooms and sautee another 5 minutes.
Combine lentils, spaghetti squash and pepper mixture. Turn into a lightly oiled 9" by 13" baking dish. Sprinkle cheese over the top.
Bake in a 350 degree F oven until very hot and cheese is melted, about 20-30- minutes.
This vegetarian lentil and vegetable bake is a gluten-free and wheat-free recipe.
