Spaghetti Squash Pasta

Italian food is amazing.  Amazing, but not necessarily the healthiest.  Using spaghetti squash for your noodles instead of regular pasta is one of the easiest ways to replace empty carbs with a nutrient dense meal.  It is not only easy but something that everyone in the family can enjoy (even my Baby Girl loves them!).  Here is what you need to do.

Spaghetti Squash Pasta

1 spaghetti squash

1 bag spinach

1 lb. lean ground beef

1 jar organic marinara sauce

1. Preheat oven to 375 degrees 

2. Cut spaghetti squash in half and scoop out all the seeds.  Fill a shallow pan with 1/2" water.  Rub olive oil all over the inside of the squash and place face down in the pan (I usually need to use two pans for both halves).

3. Bake squash for 35-45 minutes, until the outside of the squash is extremely soft.

4. Remove from oven, and remove squash from the pan (be careful, they are HOT!).  Use a large tupperware to rest the squash inside and begin gently scraping the inside of the squash with a fork, creating your "noodles".

5. Brown ground meat in a saucepan.  Once brown, remove excess fat and then add the entire bag of spinach, cooking it down for a minute or two.

6. Add entire jar of sauce and continue to stir and allow the spinach to continue to cook down.

7. Once the sauce is done, toss over your "noodles", sprinkle with some parmesan cheese and serve!

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