1 medium-size spaghetti squash
2 Tablespoons Clearly Organic olive oil plus 1 tsp
1/2 teaspoon salt
1/4 teaspoon Clearly Organic ground pepper
1 pound lean ground beef
1 teaspoon Clearly Organic garlic powder
1 teaspoon Clearly Organic dried basil
1/2 teaspoon oregano
1 cup fresh baby spinach
1 jar Clearly marinara sauce
1/4 cup mozzarella, shredded
Preheat oven to 400 degrees and grease a baking sheet with Clearly Organic cooking spray. Prepare spaghetti squash for roasting by cutting off the ends and cutting in half with a sharp knife. Scoop out seeds then place them on a baking sheet. Drizzle olive oil over each squash half and sprinkle with salt and pepper. Place squash on baking pan cut side down. Roast in the oven for 45-55 minutes depending on the size of the squash. Squash is done when a knife can be easily inserted into the skin.
While squash is roasting prepare marinara meat sauce by browning lean beef crumbles in a sauté pan. Add garlic powder, basil, and oregano. Mix with a wooden spoon until meat is cooked through and brown. Drain any extra grease then add marina sauce, stir and let simmer for 15 minutes stirring occasionally. In a separate small sauté pan wilt spinach by adding 1 teaspoon olive oil and 1 cup fresh spinach leaves. Heat on medium-high heat, then stir leaves until wilted. This only takes about 2 to 3 minutes. Set spinach leaves aside. When squash is done roasting let cool for 5 minutes. Fluff the squash with a fork to make flesh spaghetti-like. Add desired amount of marinara meat sauce, wilted spinach and shredded mozzarella to each squash half. Place pan back in the oven for 10 minutes to melt the cheese. Let cool for 10-15 minutes. Enjoy spaghetti mixture right out of the natural squash bowl!