Grown-up Spaghetti

This is a twist on spaghetti all the way around. Why? There's no tomato and no spaghetti! Instead, I used spaghetti squash and my own yummy blend of spinach, mushrooms, and spectacular sauce!

Spaghetti Squash:
1 large spaghetti squash

I like to use the microwave for my spaghetti squash as it's a quick and easy way of cooking my squash. Cut spaghetti squash in half. Be careful while cutting ad these wonderful squash can be tough to get through. Once in half, drape a damp paper towel over the cut side of the squash. Place in microwave, cut side up. Cook on high for 10-14 minutes, depending on the size of the squash. Once one half is done, cook the other half in the same manner. Once both halves are cooked, scrape out the squash with a fork and serve.

Spinach and mushroom sauce:
6 oz fresh baby spinach
1 small package fresh mushrooms sliced
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp grade B maple syrup
1/2 tsp salt
1 fresh garlic clove finely chopped
1/4 tsp black pepper
2 tbsp unsalted pine nuts

Combine extra virgin olive oil, red wine vinegar, maple syrup, garlic, salt, pepper, mushrooms, and spinach in a medium skillet over medium/high heat. Bring to a boil and cook until spinach is cooked down. Once spinach is cooked, lower heat to simmer, add pine nuts, and simmer for an additional 3 minutes.

Spread spaghetti squash out in large casserole dish. Pour spinach, mushroom, and sauce evenly over the spaghetti squash. Top with fresh grated Romano cheese. Enjoy!