Spaghetti Squash

WHAT'S IN IT?​

• 1 Spaghetti squash
• Olive oil
• ½ lemon, juiced
• 2 c. organic baby spinach
• 1 tablespoon cooking sherry
• ½ large red onion, diced
• 4 garlic cloves
• 3 c. cherry tomatoes, halved
• 1 ¼ c.  vegetable broth
• Sea Salt, to taste
• Black Pepper, to taste

.
HOW TO MAKE IT:
Preheat oven to 375.   Take a fork and pork holes all the way around the spaghetti squash.  Microwave on high for about 5 minutes.  This makes it easier to slice.
 
Cut squash in half.  Remove seeds with a spoon.  Drizzle squash with olive oil and season with salt and pepper.  Please squash upside down on baking sheet and bake for 40 minutes.
 
In another skillet, drizzle some olive oil and cook onion until it becomes transparent, add garlic and cook for 2 minutes.  Add cooking sherry and cook for another 2-3 minutes.  Add lemon juice and vegetable broth.  Add black pepper and sea salt to taste.   Reduce heat and cook for 20 minutes.   Add spinach.
 
Take the spaghetti squash out of the oven after it’s cooked for 20 minutes and let cool.  Using a fork, shred the inside of the squash. 
 
Plate spaghetti squash and pour sauce over the squash, sprinkle with nutritional yeast.