Cheesy Lentils Spaghetti Squash - water

Method

• Combine lentils, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil.
• Reduce heat and simmer 1520 minutes, until lentils are tender but hold their shape.
• Drain, rinse in cold water, and set aside.
• Preheat broiler and move rack 8 to 12 inches from heat.
• Rub outside of peppers in a thin coat of olive oil and place on their sides on a rimmed baking sheet.
• Broil about 13 minutes, until blackened on one side.
• Turn peppers 90 degrees and broil another 5 minutes.
• Repeat one or two more times, until peppers are blackened all over and very soft.
• Transfer to a glass mixing bowl and cover with plastic wrap, a dish towel, and a dinner plate, to seal in heat.
• After 15 minutes, peel, stem, and seed the pepper by hand.
• Do not run under water (it eliminates the smoky flavor).
• Chop into 1/4-inch pieces and set aside.
• Preheat oven to 425 degrees F and move rack to middle.
• Generously oil exposed flesh of squash halves and sprinkle liberally with salt and pepper.
• Place face down on a rimmed baking sheet and add a tablespoon of water.
• Roast squash 2530 minutes, or until tender when squeezed with tongs, but not collapsing, and browned on cut flesh.
• Remove from oven and turn squash face up.
• When slightly cooled, transfer to a baking dish with sides high enough to hold the squash upright.
• Use a fork to gently loosen most of the strands of squash, without disturbing the browned edges.
• Turn oven down to 375 degrees F.
• Heat milk gradually in a small saucepan until it just simmers.
• Turn off heat.
• Clean saucepan used to cook lentils.
• In it, melt 2 tablespoons butter over medium heat, then add shallot and garlic and cook until softened but not browned, 35 minutes.
• Add flour and stir with a wooden spoon about 4 minutes, turning down the heat if the mixture bubbles vigorously, starts to brown, or sticks to the pan.
• Switch to a whisk, and carefully pour milk into the flour mixture while whisking, mixing well.
• Increase heat to medium high and bring to a simmer while whisking.
• Then, switch back to the wooden spoon and simmer gently for about 5 minutes, until sauce has thickened slightly.
• Turn off heat and whisk in cheese, half at a time, until melted.
• Season sauce to taste with salt and pepper.
• In a mixing bowl, combine lentils and half the cheese sauce.
• Keep adding cheese sauce until desired ratio is reached.
• Fold in red peppers, being gentle to avoid turning the mixture orange from the pepper liquid.
• Spoon lentils and cheese into the prepared squash, piling it as high as it will safely go.
• Melt remaining 1 1/2 tablespoons butter and combine in a small bowl with the breadcrumbs, parsley, and a pinch of salt and pepper.
• Top each squash with a fourth of the mixture, pressing it down to help it adhere.
• Bake at 375 degrees F for about 25 minutes, until breadcrumbs are golden brown.
• Serve warm.