Vegan Lentil Bolognese over Spaghetti Squash – Hearty, Healthy & Flavor-Packed!

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the flesh with olive oil, and season with salt and black pepper.
Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork. Once done, use a fork to scrape out the strands of spaghetti squash.
Make the Lentil Bolognese:

While the squash is roasting, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, chopped carrot, and celery, and cook for an additional 5-6 minutes, stirring occasionally.
Stir in the cooked lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes (if using).
Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, stirring occasionally.
Stir in the balsamic vinegar and adjust seasoning to taste.
Assemble the Dish:

Once the spaghetti squash is roasted, divide the strands among serving plates.
Top with a generous portion of the lentil Bolognese sauce.
Garnish and Serve:

Garnish with fresh basil leaves and a sprinkle of vegan Parmesan or nutritional yeast.
Serve immediately for a satisfying and healthy meal.
Serving and Storage Tips: