1. Preheat the oven to 360°.
2. Carefully cut the spaghetti squash in half and scoop out the seeds. Brush 1/2 tablespoon of olive oil on the flesh of the spaghetti squash and place it flesh side down on a silicone baking sheet. Bake for 45 minutes.
3. In a saucepan cook the lentils according to the instructions on the packaging.
4. Meanwhile, add the remaining 1/2 tablespoon of olive oil and red onion to a saute pan and kick the heat up to medium-high. Cook for about 5 minutes, until the onion is translucent.
5. Add the carrots, celery, red bell pepper, garlic, and thyme to the saute pan. Cook for another 5 minutes stirring frequently.
6. Transfer mixture from the saute pan to a blender or a food processor. Keep the saute pan close by you’ll be using it again. Add the canned tomatoes and blend until large chunks are gone. The sauce doesn’t need to be super smooth, a little texture is good.
7. Transfer the sauce from the blender back to the saute pan. Add the mushrooms, water, and any salt, give it a stir to mix everything together. Turn heat on high, once the sauce starts to boil reduce the heat to a simmer. Cook for 20 minutes.

To Serve

1. Once the spaghetti squash has cooled enough to handle. Using a fork, scoop out the flesh and plop it on a plate.
2. Add a spoon full of lentils.
3. Then a hearty portion of pasta sauce.
4. Sprinkle with vegan feta cheese.