Spaghetti Squash Bowls with Mushroom and Lentil Marinara

INGREDIENTS

medium-sized spaghetti squash

2 cups

cooked brown lentils (about 3/4 cup dry)

8 oz

mushrooms (I used cremini), chopped

garlic cloves, minced

yellow onion, diced

1 15 ounce can

crushed fire roasted tomatoes

1 15 ounce can

diced tomatoes with herbs

6 oz

tomato paste

2 tsp

dried basil

2 tsp

dried oregano

1 tsp

dried thyme

1/2 tsp

crushed red pepper (optional)

1/4 cup

dry red wine (optional)

3/4 cup

shredded Italian blend cheese

fresh parsley for garnish (optional)