Prepare the spaghetti squash. Pierce the squash all over with a paring knife, about 12 times. Insert the steamer insert into your pressure cooker and add 1 cup of water. Add the squash to the insert, seal the pressure cooker and cook on high pressure for 17 minutes. Once it’s done, instant release all of the steam. Remove the squash and cool before halving, removing the seeds and taking two forks and pulling out all of the flesh to make spaghetti-like strands. Divide the spaghetti squash onto bowls.

While the spaghetti squash cooks, heat the oil in a medium saucepot over medium high heat. Once oil is shimmering, add in the garlic, onions, carrots, and celery and cook for 5 minutes or until vegetables soften and onions are translucent.

?Add in the tomatoes and season with basil, oregano, salt and pepper and stir again. Add the lentils, stock and bay leaves and bring to a boil. Once boiling, reduce to a medium simmer (over medium-low heat) and cook for 30 minutes or until lentils are tender. Add more broth if the sauce dries out as the lentils are still cooking.

?When lentil Bolognese is done, taste and adjust with more salt, if needed. Divide the Bolognese over the spaghetti squash and garnish with Parmesan cheese, if using.