Recipe Source: Real School Food Challenge

Cauliflower yields 62%
Spaghetti squash yields 68.8%

Spaghetti squash:
1. Cut squash in half and scoop out seeds.
2. Place cut side down on a sheet tray lined with parchment paper.
3. Roast at 350 degrees for 20-25 minutes.
4. When cool, use a fork to string the meat of the squash away from the rind so it looks like spaghetti. Discard rind.
5. Thinly slice mint and set aside.

Cauliflower:
1. Cut cauliflower into individual florets.
2. Whisk together oil and curry powder.
3. Toss the cauliflower in the oil mix and let sit (preferably overnight) to absorb flavor.
4. Roast cauliflower at 350 degrees for 10-15 minutes until tender.

Lentils:
1. Add lentils to pot and cover with water.
2. Simmer over medium heat for 20-30 minutes until lentils are tender, making sure not to salt them until they are at least 3/4 cooked.
3. Strain and cool.

Lemon Lado:
1. Gather equal parts honey, oil, and lemon juice.
2. Whisk together honey and lemon juice until smooth.
3. Slowly whisk in oil to emulsify.

Assembly:
1. Combine all ingredients in a hotel pan (9.625 lbs. per pan or 25 portions per pan).
2. Season with salt.

Serve 1 cup (8 oz spoodle) as vegetable side.