This plant based recipe is easy to make naturally vegetarian, vegan, and gluten free but doesn’t skimp on flavor. This lentil bolognese is chock full of all those irresistible Italian flavors.
Meanwhile, make the lentil bolognese. Heat two tablespoons of olive oil in a skillet over medium heat. Add the onions, carrots, and celery and sauté until vegetables soften, about 7 minutes.
Spoon the lentil bolognese over the spaghetti squash noodles. Sprinkle cheese over the top and place under the broiler until cheese is bubbly. Garnish with fresh basil.