Slice the spaghetti squash in half, remove the seeds
Preheat the oven to 400F.
Drizzle spaghetti squash with olive oil and season with salt/peper
Roast for about 15-20 minutes , flesh side down
Cut tomatoes in half, then puree (you may discharge the skin or keep the skin intact)
Heat the olive oil in a large skillet or dutch oven.
Add the garlic and quickly saute (do not brown).
Stir in the tomatoes, tomato paste, basil sprig, bay leaf, italian seasoning, salt/pepper.
Cover and simmer on low heat for about 10 - 15 minutes.
Cook green lentils (follow the instructions on the product packaging).
Place spaghetti squash in a pasta bowl, add cooked lentils and marinara sauce.
Serve and enjoy.