Lentil Bolognese

1 cup green or brown lentils

1 28 oz can crushed tomatoes

1 onion, chopped

3 garlic cloves, chopped

1 cup mushrooms, sliced

1 stalk of celery, chopped

2 carrots, peeled and chopped

1 teaspoon oregano

1 teaspoon basil

Sea salt and black pepper to taste

Spaghetti squash

Bring 3 cups of water and lentils to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until lentils are soft. Drain and set aside.

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise. Put spaghetti squash flesh down onto a baking sheet. Add enough water to cover the pan by ¼ inch. Bake for 30-40 minutes, depending on the size of the spaghetti squash. Once the skin is soft to the touch, the squash should be cooked through. Scrap spaghetti squash out with a fork. 

While the squash is cooking, heat a tablespoon of ghee over medium heat in a large pot, add onions, and saute for 4-5 minutes. Add in garlic and cook for another minute or until fragrant. Add in mushrooms, celery, carrots, oregano, basil, sea salt, and black pepper and cook for another 4-5 minutes. Add in lentils and crushed tomatoes and bring to a simmer. Cook for 10-15 minutes. Adjust any seasoning. 

Serve lentil bolognese over spaghetti squash. Garnish with cashew parmesan, freshly chopped basil, or parsley. 

Cashew Parmesan

1 cup raw cashews

1 ½ teaspoon garlic powder

½ teaspoon  sea salt

½ teaspoon black pepper

2-3 tablespoons nutritional yeast

Add cashews to the food processor and process until ground. Add in all the other ingredients and process until it is thoroughly combined.