Spaghetti Squash, Yellow Squash, and Spinach

I'm not quite sure how to title this dish, but let me tell you, that my Super Bowl dinner was amazing. And the Ravens won. So, it was a great night. I had more success cooking my spaghetti squash this time than I did last week... it really tasted pretty darn close to pasta, especially when I smothered it in a low carb jarred sauce. I topped my spaghetti squash with yellow squash and spinach, sauteed in olive oil, garlic, basil, crushed red pepper, and almonds... Finished off with a little Parmesan cheese... And eek, it was REALLY good. This would probably also be great as a side dish with whatever your protein of choice is, but... it also was delicious all on its own! 

Ingredients

• 1 spaghetti squash
• salt and pepper
• olive oil
• 6 cups fresh spinach
• 1 yellow squash, chopped
• 2 cloves crushed garlic
• 1 tsp crushed red pepper
• 1 tbsp. dried basil
• ¼ cup slivered almonds
• Sauce of choice (I used Classico Sun-dried Tomato Alfredo)
• Parmesan cheese

Instructions

• Preheat oven to 400 F
• Cut spaghetti squash down the middle. Scoop out seeds. Brush with olive oil, and season generously with salt and pepper. Bake, cut sides up, for ~50 minutes.
• Meanwhile, you can prepare your yellow squash and spinach. Add a little bit of olive oil and two cloves of crushed garlic to a pot. Heat.
• Add spianch leaves, and cook until wilted.
• Add chopped yellow squash, saute.
• Add red pepper, dried basil, and slivered almonds. 
• Set aside.
• When the spaghetti squash is fully cooked, remove from oven, and allow to cool enough for you to handle.
• Take a fork, and begin scooping out the "spaghetti" strands, placing them in a pot. Add 1-1.5 cups of a no sugar added pasta sauce of your choice (Alfredo sauces are usually pretty safe, but red sauces often have added sugars--read the label!) Heat and mix the spaghetti squash and sauce.
• Serve yellow squash and spinach over the spaghetti squash and sauce. Top with Parmesan cheese.