-
1
Combine lentils, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil.
-
2
Reduce heat and simmer 1520 minutes, until lentils are tender but hold their shape.
-
3
Drain, rinse in cold water, and set aside.
-
4
Preheat broiler and move rack 8 to 12 inches from heat.
-
5
Rub outside of peppers in a thin coat of olive oil and place on their sides on a rimmed baking sheet.
-
6
Broil about 13 minutes, until blackened on one side.
-
7
Turn peppers 90 degrees and broil another 5 minutes.
-
8
Repeat one or two more times, until peppers are blackened all over and very soft.
-
9
Transfer to a glass mixing bowl and cover with plastic wrap, a dish towel, and a dinner plate, to seal in heat.
-
10
After 15 minutes, peel, stem, and seed the pepper by hand.
-
11
Do not run under water (it eliminates the smoky flavor).
-
12
Chop into 1/4-inch pieces and set aside.
-
13
Preheat oven to 425 degrees F and move rack to middle.
-
14
Generously oil exposed flesh of squash halves and sprinkle liberally with salt and pepper.
-
15
Place face down on a rimmed baking sheet and add a tablespoon of water.
-
16
Roast squash 2530 minutes, or until tender when squeezed with tongs, but not collapsing, and browned on cut flesh.
-
17
Remove from oven and turn squash face up.
-
18
When slightly cooled, transfer to a baking dish with sides high enough to hold the squash upright.
-
19
Use a fork to gently loosen most of the strands of squash, without disturbing the browned edges.
-
20
Turn oven down to 375 degrees F.
-
21
Heat milk gradually in a small saucepan until it just simmers.
-
22
Turn off heat.
-
23
Clean saucepan used to cook lentils.
-
24
In it, melt 2 tablespoons butter over medium heat, then add shallot and garlic and cook until softened but not browned, 35 minutes.
-
25
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.
-
26
Switch to a whisk, and carefully pour milk into the flour mixture while whisking, mixing well.
-
27
Increase heat to medium high and bring to a simmer while whisking.
-
28
Then, switch back to the wooden spoon and simmer gently for about 5 minutes, until sauce has thickened slightly.
-
29
Turn off heat and whisk in cheese, half at a time, until melted.
-
30
Season sauce to taste with salt and pepper.
-
31
In a mixing bowl, combine lentils and half the cheese sauce.
-
32
Keep adding cheese sauce until desired ratio is reached.
-
33
Fold in red peppers, being gentle to avoid turning the mixture orange from the pepper liquid.
-
34
Spoon lentils and cheese into the prepared squash, piling it as high as it will safely go.
-
35
Melt remaining 1 1/2 tablespoons butter and combine in a small bowl with the breadcrumbs, parsley, and a pinch of salt and pepper.
-
36
Top each squash with a fourth of the mixture, pressing it down to help it adhere.
-
37
Bake at 375 degrees F for about 25 minutes, until breadcrumbs are golden brown.
-
38
Serve warm.
