Preheat oven to 425 and line a baking sheet with foil. Cut spaghetti squash in half lengthwise and scoop out seeds and stringy stuff. Rub each half with ½ tablespoon of olive oil and season with sea salt and pepper.

Cook, face down on the foil lined baking sheet for 30 minutes. The edges should be browned. Flip them over and let cool for five minutes.

While the spaghetti squash is baking, cook your lentil according to the package instructions. I like to use a little broth instead of half of the water. If you don’t have broth, liberally season the water with sea salt

While the lentils simmer heat your marinara sauce, in a medium sauce pan over medium low heat. Once the lentils are cooked add them to the sauce along with the 2 tablespoons of fresh chopped basil

In a small bowl, mix together the ricotta and parmesan along with the tablespoon of fresh chopped basil. I also saved a few ribbons of basil to top the squash with

Line a mesh strainer with paper towel and set over a bowl

To shred your spaghetti squash use a fork pull the strands away from the sides. Transfer them to the strainer and squeeze out some of the excess water. Don’t obsess over this part. It doesn’t have to be bone dry, just not sopping. Save the shells as you will be using them to cook your ‘lasagne’ in!

Stir the shredded squash into the pot with the lentils and marinara and mix it in well

Place the lentil marinara evenly into the bottom of each squash shell. Top that with even amounts of the ricotta and basil mixture. Finish with the shredded mozzarella

Lower the oven heat to 375 and reline the baking sheet with foil. Place the squash back on the baking sheet and put it back into the oven for 20 minutes. Turn on the broiler and broil for another 3-5 minutes, until bubbling (keep watch as all ovens run different temps). Top with extra fresh chopped basil

Let cool for 5 minutes before cutting through the tops and scooping out each portion

*I reheated leftovers of this for lunch and it was great.