Spaghetti Squash:

1. Preheat oven to 375 degrees.
2. Optional: Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Microwave squash 5-6 minutes; cool slightly. (Microwaving the squash softens the hard shell, making it easier to cut in half.)
3. Wash, dry and cut in half lengthwise. Using a spoon, scoop out seeds.
4. Drizzle or lightly brush face of spaghetti squash with EVOO. Season with salt and pepper, to taste. Place spaghetti squash, face side down, on roasting pan or parchment paper. Bake until fully cooked. Depending on size, approximately 45-60 minutes. Remove from oven and let rest until cool enough to handle.
   

Meat Sauce:

1. While spaghetti squash is cooking, heat a large non-stick pan to medium heat.
2. Add EVOO, onions and garlic to skillet. Sauté until onions are almost translucent, about 2-4 minutes. Add ground beef to skillet. Season with salt and pepper to taste. While cooking, break meat apart into small, bite-sized pieces. Cook meat until almost completely cooked and no longer pink in the center, about 8 minutes. Remove excess fat from the pan.
3. Add mushrooms and cook an additional 2-3 minutes. On low heat, add tomato sauce, spinach, basil and oregano to pan. Cover with a loose-fitting lid until spinach begins to wilt, about 2 minutes. Remove lid and bring to a low simmer, stirring frequently. (Taste test your sauce; if you want more garlic added, now is the time to do so.)
4. While meat sauce is simmering, use a fork to scrape spaghetti squash onto each plate. Top each plate with meat sauce and freshly grated Parmesan cheese. Serve immediately with sides of choice. We often enjoy this with a small side salad and broccoli.