1 spaghetti squash
1 pt of cherry tomatoes
1-3 gloves of garlic, minced
1-3c cups of spinach
Salt and pepper, to taste
Preheat oven to 350 degrees. Cut squarish lengthwise and scoop out seeds. Place both squash halves onto a baking sheet face down and add enough water so it site one cm from where the squash touches the pan. You can also wait and do this step after you have place squash in the oven to avoid spilling the water. Place squash in over for 40-45 minutes or until you can stick a fork in it.
Take squash out of the oven and turn both pieces over to expose the delicious flesh. Let cool while you prepare other ingredients.
Meanwhile using a fork scrape the insides of the two squash pieces until you have spaghetti like 'noodles'. Cook tomatoes until they are just starting to break down and add the spinach, salt and pepper.
Stir until the spinach is wilted and add squash.
I like to add a little bit of 'cheese', additional other toppings are nutritional yeast, hot sauce, or fresh herbs like basil, parsley or rosemary.