Directions

• Pierce squash with a fork and roast in the oven for 30–40 minutes per pound or until tender.
• When the squash is tender, remove and cut in half and remove the seeds of the squash.
• Shred squash and place in a large pasta bowl.
• Preheat a large skillet. Drizzle with olive oil and add onions, mushrooms, and a little kosher salt.
• Sauté until softened. Add garlic and wilt spinach. Add a little more kosher salt and the sun-dried tomatoes.
• Add butter and melt, then add vegetables to shredded spaghetti squash. Serve with fresh bread.