1 spaghetti squash
1 garlic clove, chopped
1 cup spinach
1/2 cup mushrooms, sliced
1/2 cup tempeh (optional for added protein)
1/2 cup fresh parmesan cheese
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
Preheat oven to 375 degrees. Slice the spaghetti squash in half the long way. Scoop out all of the seeds and stringy insides. Place each half on a baking sheet, with the open end down. Cook for 30-50 minutes, depending on size of squash. The skin should be soft to the touch and easily pierced with a fork when done.
While the squash is cooking, fry the garlic, spinach, mushrooms and tempeh in a pan, using one tablespoon of olive oil, for about five minutes. Set aside.
When the squash is done, use a fork to scrape the spaghetti squash out of the skin, until a very thin layer of skin is all that is left. Discard the skin. (Each half is about one serving.)
Place spaghetti squash on a plate. Add vegetable mixture, then parmesan cheese, and finish it off with the remaining oil and vinegar. Mix together and enjoy!