Stuffed Spaghetti Squash

Preheat the oven to 400ºF. Carefully cut the spaghetti squash in half lengthwise, then use a spoon to scoop out the seeds and gooey inside, leaving behind the firm squash in the center. (Save the seeds for roasting later, if you'd like!) 2. To prepare the filling, drain and rinse the canned lentils, then transfer them to a mixing bowl. Add in the marinara sauce and 1/4 teaspoon of salt, and stir well. 3. Place the squash, cut-side facing up, on a rimmed baking sheet and season the inside with salt. Divide the filling between the two halves, filling up the center cavity, then top each half with the mozzarella cheese. 4. Bake at 400ºF for 50 to 55 minutes, or until the squash is fork tender and the cheese is golden and bubbly. Let the squash cool for 5 to 10 minutes, then use a fork to scrape the tender squash into strands, and mix it in with the sauce. Season with additional salt, as needed, and enjoy warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 5. prep10 mins 6. cook10 mins 7. Natural Release:10 mins 8. total40 mins