Spaghetti Squash

**Daniel Fast Worthy

Ingredients:
1 spaghetti squash
1/2 bag fresh spinach, chopped
1 tsp minced garlic
1/2 small onion, chopped
Olive oil
sea salt and pepper
dash of red pepper flakes, optional

To prepare the spaghetti squash: Cut down the middle of the squash and drizzle the flesh side with olive oil. Place flesh side down on baking sheet and bake for about 30 minutes at 350 degrees. If squash seems to large to cut before baking, you can bake it in oven for about 30-40 minutes to soften it and then cut it open. Squash may still need time to bake after being cut open. Next, scoop out seeds and discard. Take a fork and start stringing out the spaghetti-like flesh into a bowl. Scoop until there is no more spaghetti strands inside and when outer shell of squash is limp.
To cook: Heat large skillet to medium heat. Drizzle some olive oil in skillet and add onion, garlic, salt and pepper. Cook until onions are carmelized and translucent, being careful not to burn garlic. Add spinach to the mixture and cook for about 1 minute until slightly wilted. (**See note) Next, add spaghetti squash to the skillet and saute until well incorporated with other ingredients. Sprinkle red pepper flakes if desired. I served a baked sweet potato with cinnamon along side this dish. Hope you enjoy!

**Let the liquid from the squash drain out some after stringing to avoid an overly soupy dish.