Spaghetti Squash Boats with Mushroom Lentil Marinara

Grain-free spaghetti squash stuffed with a “meaty” flavorful sauce.

2 medium-sized spaghetti squash
2 cups cooked brown lentils (about 3/4 cup dry)
8 ounces mushrooms (I used cremini), chopped
4 garlic cloves, minced
1 yellow onion, diced
1 (15 ounce) can crushed fire roasted tomatoes
1 (15 ounces) can diced tomatoes with herbs
6 ounces tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper (optional)
1/4 cup dry red wine (optional)
3/4 cup shredded vegetarian or vegan Italian blend cheese
fresh parsley for garnish (optional)

View the full recipe at Making Thyme for Health →