Spaghetti Squash and Tomato Sauce

submitted by Stephanie Pruitt

Original recipe from Eighty Twenty.

Ingredients:

• tomato lentils
• 1 spaghetti squash, halved lengthwise and seeded
• butter or olive oil
• salt, pepper, or Italian seasoning to taste

Directions:

1. Preheat oven to 350.  Brush halves with olive oil, then sprinkle with seasoning.  Bake 30 min, or until soft.
2. Scrape squash to loosen from shell.  Eat as is or spoon tomato lentils over individual servings.