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Step 1
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| Preheat oven to 400°F. |
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Step 2
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| Rub spaghetti squash with oil and toss carrots in oil. Place squash face down on a baking sheet, arrange carrots around it and sprinkle with some salt. Bake for 25-30 minutes or until spaghetti squash is tender. Remove from oven and let rest. |
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Step 3
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| In the meantime, bring 1½ cups water to a boil in a small saucepan and add lentils. Turn heat to low and simmer for 15-18 minutes, then strain and reserve. |
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Step 4
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| In a separate pot, bring 3 cups of stock to a boil and add lemongrass, ginger, garlic, turmeric, sugar, chili and season with salt and pepper. Turn to low and cover. Let simmer for 25-30 minutes, then strain out aromatics and return stock to the stove. |
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Step 5
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| Brew tea in 2 cups hot water for 5 minutes and strain into stock. Add lemon juice, fish sauce, soy sauce and season with salt and pepper to taste. |
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Step 6
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| Using a fork, shred the spaghetti squash and discard skin. In 3-4 medium bowls, divide squash, carrots, lentils and spinach evenly. |
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Step 7
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| Pour in stock and sprinkle with coriander. Season with salt and pepper to taste. |
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