Low Carb Spaghetti Squash Bake

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I am a complete carbaholic. I could seriously eat pasta every single night for dinner and be the happiest girl in the world. Unfortunately, my waistline would hate me for it. I'm not a low carb dieter, but every now and again I like to make a low carb meal. It's a good way for me to get protein and veggies in, instead of a buttload of carbs. This is a beautiful and tasty dish that I think low carber's and non low carber's alike
will enjoy.

***If you have children who are eating this... give them carbs!!!  Try adding some whole wheat or multigrain angel hair noodles to the bake. You can just mix right in with the spaghetti squash, they probably won't even realize they are eating a vegetable. :)
2 spaghetti squash 1 1/2 to 2 lbs each
1 small onion (diced)
3 cloves of garlic (minced)
1/2 cup sliced mushrooms
1 lb extra lean ground beef (96/4)
2 can diced tomatoes
1 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground pepper
pinch of cinnamon
5 cups fresh spinach
1 1/3 cup of part skim mozzarella cheese

Preheat your oven to 425. Slice your spaghetti squash lengthwise and scoop out seeds with a spoon. Place seed side down on a baking tray and add two cups of water to the baking tray. Bake for 30 minutes, or until tender. Allow to cool before scooping contents out. Use a fork to scoop out the squash, it should look similar to spaghetti.

In a large saute pan cook onions for 3 minutes. Add garlic and mushrooms. Saute for 1 minute. Next add the ground beef. Break up meat and brown for about 4 minutes. Add canned tomatoes, tomato sauce, oregano, basil, salt and pepper. St
ir and let simmer on low heat for 20 minutes, stirring occasionally. Finally add two cups of fresh spinach and cook for another 10 minutes on very low heat.

Your spaghetti squash rinds will serve as your serving vessel. Scoop about a cup of spaghetti squash, pour on some of your meat sauce and top with 1/3 cup mozzarella cheese. Bake at 425 for about 8 minutes.

***You will likely have some leftover spaghetti squash. Store it in some tubberware and serve it as a side tomorrow.

Serves 4. Calories 365 , Fat 10.5, Carbs 20