1 large spaghetti squash
1 tbsp organic extra-virgin cold-pressed Sicilian olive oil (or whatever)
1 clove garlic, minced
1 medium onion, chopped
2 cups mushrooms, sliced
2 cups edamames, shelled
2 cups baby spinach, thinly sliced
1 can/jar low sodium tomato sauce
1/2 cup parsley, chopped
pepper to taste
1. Cut squash in half lengthwise and scoop out the seeds and fibers with a spoon. Place squash halves, cut side down, in a large pot. Add water to half fill the pot. Pierce the shells a few times with a large knife to allow steam to escape. Bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until tender.
2. In medium saucepan, cook onion in oil for 5 minutes over medium heat until translucent. Then add garlic and mushroom and cook for another 2 minutes. Add the edamame and spinach and heat through. Mix in the tomato sauce and allow to simmer while the squash is cooking, stirring occasionally.
3. Drain squash. Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
4. Serve tomato sauce mixture over spaghetti squash strands, garnished with pepper and parsley. Serves four.