Spaghetti Squash, Bean and Grain Salad Recipe

Directions:

1. Cut spaghetti squash in half, scoop out seeds and pulp. Coat with half of olive oil and thyme. Sprinkle with salt and pepper and rub into the surface of both halves to evenly coat with seasonings. Place spaghetti squash in oven at 350 for 1 hour.
2. While spaghetti squash is cooking, place black eyed peas in a pot of water (about 8 cups or more) and boil for about an hour or until beans are tender and fully cooked. Check periodically to make sure water hasn't evaporated too much, and add more water if necessary. Try to not overcook beans, as they'll start to split and get mushy.
3. About 30 minutes into cooking black eyed peas and squash, place bulgar wheat and red lentils in a pot with about 3 cups of vegetable stock or water. Cook until bulgar wheat is cooked through and lentils are softened. Adjust water if necessary to make sure the lentil/bulgar mixture is fully covered in liquid. At the end of cooking they should absorb nearly all of the liquid. Pour off any excess liquid.
4. Remove squash from oven and scrape spaghetti strands out of the squash halves with a fork and place in a large skillet. Add drained black eyed peas and lentil/bulgar mixture, along with remaining thyme, marjoram, and additional salt and pepper to taste.
5. Warm mixture through and combine on medium heat on the skillet for about 10 minutes. This allows you to soften the spaghetti squash strands a little more if they didn't cook evenly and combine the flavors.
6. Remove mixture to a bowl and add remaining 2 tbsp olive oil and 1 cup cheddar. Top servings with a sprinkle of remaining 1/2 cup cheddar and thyme. Omit the cheese if you want it vegan, or replace with vegan cheese.