Preheat your oven to 375 degrees Fahrenheit.  

Take out a baking sheet and brush it with olive oil. Cut about ½ inch off each end of the spaghetti squash. Stand the squash on end and cut it in half. Scrape all the seeds out of both halves of the squash and place each half on the baking sheet cut side down.

Put the squash laden baking sheet in the oven to bake for about 40 minutes. Take the squash out of the oven, and once they’re cool enough to handle, scrape insides of the squash into a bowl.  

While you’re waiting for the squash to cook, grab a mixing bowl and toss your ground beef into it. Sprinkle the dry sausage ingredients over the ground beef. Mix the ground beef and the dry ingredients. Use your hands. Don’t be afraid to really get in there and get your hands meaty. Mix it up until your ground beef and spices are thoroughly combined. Cover your newly made sausage, and set it aside in the refrigerator for 10-15 minutes before cooking.

Get a large skillet and heat it up over medium-high heat. Once your skillet is hot, add the ground beef sausage, diced onion, and pressed garlic. Cook the sausage and aromatics (fancy for onions and garlic), stirring occasionally, for 8-10 minutes or until the ground beef is browned. 

Once the sausage is cooked through, drain any excess grease* before adding the squash and spinach to the skillet. Give it a good stir and heat through. 

Serve immediately, top with the grated Parm or the crumbled Queso. Enjoy!