1 spaghetti squash
1 onion, diced
3 cloves garlic, diced
1 lb ground chicken/turkey/beef
crushed red pepper flakes
1-24 oz jar marinara sauce
2 Tbsp red wine (optional)
greens such as spinach, kale, or swiss chard
Preheat oven to 400 F.
Cut spaghetti squash in half lengthwise, and scoop out the seeds.
Drizzle the inside of the squash with olive oil, and sprinkle with garlic powder, salt and pepper.
Place both halves of the squash on a parchment lined baking sheet (cut side down). Using a fork, poke some holes in the skin of the squash, and place in the oven. Bake for 45 minutes.
In a dutch oven or large pot, heat oil. Add onion and sauté until translucent. Then, add garlic and chili flakes. Cook for another minute.
Add ground meat and use a wooden spoon to break into small pieces.
After the meat is browned and almost cooked through, add marinara sauce and wine. Simmer for 30-45 minutes or until meat is cooked through. Stir in greens and basil before serving and finish with parmesan.