Spaghetti squash is so easy to prepare, and it makes a great occasional (gluten free) substitute for pasta. You can bake it the day before and keep in the fridge overnight if time is an issue.
Preheat the oven to 375 degrees. Using a sharp knife pierce the squash a few times and then place it in a baking dish. When the oven has reached the temperature, place the squash in the oven and bake for 30-40 minutes, or until a knife goes in easily. When it is done, slice it in half. Using a large spoon and fork, take out the seeds first.
Then spoon out the rest of the cooked squash and place it in a bowl. It may be used immediately or saved covered in the fridge to be warmed up for later.
While the squash is baking, (or if you have already cooked it and it is in the fridge) – start chopping your vegetables. I used about 1/2 cup each of chopped carrots, green cauliflower, kale, red cabbage, and red and orange peppers. I always try to use as many colors as possible when choosing vegetables to get the most nutrients.
Saute the veggies in a skillet with a few tablespoons of olive oil. When they are golden brown transfer them into a large bowl with the cooked squash.
In a separate small pot cook 1/2 cup of lentils in 1 cup of water for about 12-5 minutes. (or until soft)
Toss the lentils into the large bowl with the squash and vegetable mixture. Lightly mix in 2 3 TB. of olive oil. Season with sea salt and fresh ground pepper. Crumble on top of the mixture 1/2 cup of feta cheese and 1/2 cup of pomegranate seeds. Serve and enjoy!