It's easy to make in less than an hour, and the leftovers are just as delicious for lunch the next day!
Easy, filling, tasty, and full of vegetables? This dinner recipe does it all!
– Spaghetti Squash – Red onion – Garlic – Black lentils – Marinara sauce – Homemade Vegan Cashew Cream Sauce
Cut the spaghetti squash in half and scoop out the seeds. Brush the insides with olive oil and season.
Place cut side down on the parchment lined baking sheet and roast for 40 minutes. Remove from oven and allow to cool.
Heat a skillet, over medium heat. Add the olive oil, diced onions, salt and pepper and saute over medium heat.