Spaghetti Squash and Tomato Sauce

Original recipe from Eighty Twenty.

Ingredients:

• tomato lentils
• 1 spaghetti squash, halved lengthwise and seeded
• butter or olive oil
• salt and pepper to taste
• opt: Italian seasoning to taste

Directions:

1. Preheat oven to 400.  Prick with fork.  Brush halves with olive oil, then sprinkle with seasoning.  
2. On a cookie sheet or a 9x13 pan, place face down and bake 30-90 min, until soft (start ahead--if it's done early, turn off oven and let sit until dinner).
3. Scrape squash to loosen from shell.  Eat as is or spoon tomato lentils over individual servings.