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Lentil Stuffed Zucchini Boats

kept byjconn

1/2 cup dry brown or green lentils
2 teaspoons olive oil
1/4 cup red onions, diced
2 teaspoons garlic, minced
2 cups baby spinach, roughly chopped
1 cup pasta sauce (homemade or store-bought)
1/4 teaspoon red pepper flakes
salt and pepper
1 cup shredded mozzarella
4 zucchini squashes, cut lengthwise



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