Spinach and Spaghetti Squash Casserole

First you will need to cook the spaghetti squash. Microwaving is likely the fastest method and the one I used. Stab the squash a few times with a paring knife, place on a microwave safe plate and microwave for 5 minutes at a time, turn it and continue until the skin is soft to the touch. About 10-15 minutes. I use medium high heat but you know your microwave. Let the squash sit for 10 minutes to cool, cut it in half, scoop out and discard the seeds and set aside.

If your frozen spinach is in a full brick, you will need to defrost it before using. If so, follow the package directions. If it is packaged in fluffy pieces you can stir it into the sauce as is.

Turn your oven on to 450F. Heat a large skillet to medium low heat. Add the olive oil, swirl around the pan and then add the onion. Sweat the onion until soft. Stir in your spinach and cook until defrosted if necessary. Add a pinch of salt and the tomato sauce and bring to a simmer. Stir in the spaghetti squash and taste the mixture. Add salt and freshly ground pepper as you see fit. Transfer to a medium casserole dish and top with the grated cheese. Bake for 20 minutes or until melted and bubbly.