Spaghetti Squash with Tomato Spinach Sauce

        From Bullcityfood.com

• 1 medium spaghetti squash, cut in half, seeds removed
• 1 tbsp olive oil
• 1 shallot, diced
• 2-3 garlic cloves, smashed and peeled
• 5 oz baby spinach, or 1 large bag
• 3-4 sprigs fresh thyme
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 2 cans diced tomatoes
• Salt and pepper
• Parmesan cheese

Preheat oven to 450˚F. Place squash halves, cut side down, on a baking sheet.

Roast for 25-30 minutes, until fork tender.

Heat olive oil in a large pan over medium heat.

Add shallots and garlic cloves. Saute until fragrant, about 5 minutes.

Place spinach in a microwave safe dish and cover with plastic wrap. Microwave for 3 minutes.

Stir spinach and press out as much water as possible with a clean towel or paper towels. Set aside.

Add herbs and spices to shallots and stir to combine.

Stir in both cans of tomatoes and season with about 1/2 tsp salt and 1/4 tsp pepper.

Simmer sauce until thickened, about 10-15 minutes.

Stir in spinach and heat through. Taste and season with more salt and pepper if needed.

Allow cooked squash to cool a bit before taking a fork to pull out all of the spaghetti-like strands.

Season squash with salt and pepper, top with tomato sauce and garnish with Parmesan cheese.