Lentil Marinara with Spaghetti Squash

1 cup dry red lentils

2 cups water

1 onion, chopped 

1 red bell pepper, chopped

2 15-oz cans diced tomatoes

1/4 cup tomato paste

2 tbsp nutritional yeast

1 tbsp granulated or fresh garlic

1 tsp thyme

1/2 tsp basil

1/2 tsp no-salt seasoning

1 whole cooked spaghetti squash, deseeded and pulled out of skin

1 tbsp balsamic vinegar

Salt and pepper to taste

Take all ingredients through no-salt seasoning, placing them in a pot. Boil, then simmer on low for 30 minutes.

Once the lentils are cooked through, add the cooked spaghetti squash and the balsamic vinegar. Stir thoroughly. Salt and pepper to taste. Serve with a baked potato if desired.

Adapted from: https://tastespace.wordpress.com/2014/02/15/lentil-marinara-sauce-with-spaghetti-squash/