Servings: 2

• Small spaghetti squash
• 2 hot house tomatoes (or 4 roma tomatoes), chopped
• 1 red bell pepper, de-seeded and diced (save 1 tsp of seeds)
• 1 yellow onion, chopped
• 2 cloves garlic
• 1/4 cup red lentils
• splash of vinegar
• Salt and pepper, to taste

Preheat oven to 400 degrees, cook spaghetti squash for 45 minutes (or until tender)

Boil 3/4 cup water in pot, add lentils. Simmer until water is absorbed (15 – 20 minutes)

In a pan, cook onions, tomatoes, garlic, and pepper. Simmer for 15 minutes, stirring occasionally

Add cooked veggies, lentils, seeds, vinegar, and s & p to food processor/blender. Pulse until sauce-like consistency

Shred spaghetti squash, top with sauce

Enjoy!