Directions

• Step 1
  Preheat the oven to 400°F. Place a baker’s rack inside of a rimmed baking sheet. Spray with cooking spray.
• Step 2
  Cut the spaghetti squash lengthwise. Scoop out the pulp and seeds. Drizzle with a teaspoon of olive oil and season with salt and pepper. Place the squash cut side down on the prepared baker’s rack. Prick the skin with a fork.
• Step 3
  Cook the squash for 30 minutes, until the noodles just begin to pull apart easily with a fork. Remove from heat and allow it to cool enough so you can easily handle the squash. Increase the oven temperature to 450°F.
• Step 4
  Use a fork to remove the spaghetti strands from the sides of the squash and place in a bowl.
• Step 5
  While the squash is cooking, thaw the spinach in the microwave until it is no longer frozen, but not hot. Use a cheesecloth or clean flour sack to squeeze as much liquid as possible out of the spinach. Set aside.
• Step 6
  In a large skillet, heat the remaining teaspoon of oil over medium heat. Add the onion and cook for 2-3 minutes, or until softened. Stir in the spinach and marinara sauce. Bring to a simmer, then stir in the spaghetti squash strands. Taste the mixture and season with salt and pepper as needed.
• Step 7
  Pour the mixture out into a greased 1.5 qt baking dish. Top with shredded cheese. Bake for 20 minutes or until the mixture is bubbly and the cheese has melted.
• Step 8
  Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.