1bottlestrained tomatoes (or 1 can of crushed tomatoes)
For spaghetti squash noodles
Preheat oven to 350°F. Cut spaghetti squash in half and scoop out seeds. Place spaghetti squash halves cut side facing down on a baking sheet lined with parchment paper. Bake for 30-35 minutes until soft and tender.
Let cool for 10 minutes. Using a fork, fluff the spaghetti squash to create noodle-like strands.
For lentil bolognese
In a large skillet, heat oil at medium-high heat and add chopped onion. Saute for 2-3 minutes until soft.
Add in minced garlic, salt, black pepper, red chili powder, dried basil, and oregano.
Add in grated carrot, mix well, and cook for 4-5 minutes.
Add in strained tomatoes, 1/2 cup water, and red lentils. Bring mixture to a simmer and reduce heat to medium. Cook for 17-20 minutes, until lentils are tender.
Taste for seasoning and adjust as needed. If sauce is too thick, add a few tablespoons of water. Remove from heat.
To serve, put one large spoonful of lentil bolognese over spaghetti squash noodles.
If you make this recipe, be sure to tag me on Instagram, Twitter, or Facebook @NutritionbyNaz!