Roasted spaghetti squash makes the most satisfying natural bowl, and loading it with a hearty lentil and vegetable filling turns it into a complete, deeply satisfying meal. The squash goes into the oven cut-side down until the flesh pulls into tender, noodle-like strands — no pasta required. While it roasts, a savory filling of onion, red bell pepper, garlic, diced tomatoes, and green lentils simmers down into something thick and rich, seasoned with oregano, basil, and a little heat from optional red pepper flakes. Baby spinach and nutritional yeast get stirred in at the end, adding color, a subtle cheesy depth, and a boost of plant-based goodness — all without a single animal product in sight. Everything gets spooned back into the squash shells and returned to the oven until the tops are lightly set and the edges turn golden. This recipe makes four generous servings, so it's a great option for meal prep or feeding a hungry table on a weeknight. A scatter of fresh parsley over the top before serving makes it look as good as it tastes.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Brush the cut sides of the spaghetti squash halves with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Place cut-side down on the prepared baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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