Lentil Bolognese

1. Preheat the oven to 400. Line a baking sheet with parchment paper.
2. Halve the spaghetti squash and scoop the seeds out with a spoon. Brush 1 tsp of olive oil on the flesh of spaghetti squash. Sprinkle salt and pepper over spaghetti squash.  Place the squash with the cut-side down on the baking sheet. Roast the squash for 45-50 minutes. To test for doneness, skin and flesh should be tender when pierced with a fork. Allow to cool slightly, and then scrape out the strands using a fork. Set aside.
3. While spaghetti squash is roasting, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté for 3 minutes.
4. Add the carrots, celery, and mushrooms and cook until soft, about 4-5 minutes. Add the tomato sauce, lentils, Italian seasoning, optional red pepper flakes, and 1/2 cup water. Bring to a low boil over medium-high heat, then cover and reduce heat to low. Cook for about 20 minutes, stirring occasionally. Add more water as necessary. Season with salt and pepper.
5. Divide the spaghetti squash between two bowl and top with the lentil sauce.

Note: You can substitute 1 tsp of dried basil and 1 tsp of dried oregano for Italian seasoning.