1 lg or 2 sm Spaghetti Squash
1lb ground beef
½ yellow onion, chopped
2c brown mushroom, chopped
15oz Tomato Sauce
14.5oz Diced Tomato
6-7oz Basil Pesto(see Symmetry’s Basil Pesto recipe)
Salt and Pepper to taste
Oregano to taste
Preheat oven to 375*. Cut the spaghetti squash in half lengthwise. Spoon out the seeds and discard. Place spaghetti squash cut side down on a lined or oiled sheet pan. Bake for 45 min.
Remove from oven and allow to cool. Once cooled, use a fork to loosen the strands and place in a bowl. Mix in the basil pesto. Set aside.
Brown the ground beef with the mushrooms and onion(make sure to not caramelize the onion) and add tomato sauce and diced tomato. Season with the salt, pepper and oregano.
In a bowl tear the spinach in smaller pieces, add the egg and mix well.
In a casserole dish, spoon some sauce on the bottom of the dish. Add the spaghetti squash mixture, then the spinach and top with the meat sauce. Bake for 30 minutes.