Ingredients : 

1 Spaghetti squash, halved, seeds removed

1/2 cup Water

2 tbsp. Olive oil

1 Onion, diced

1/2 tsp Sea salt

1/2 tsp Black pepper

1 lb. Lamb, ground

4 cups Baby spinach

1/2 cup Kalamata oli

ves, chopped 2 tbsp. Olive oil

1 tbsp. Oregano, dried

1/2 cup Mint, fresh and minced

1/2 cup Parsley, fresh and minced

1/2 cup Pine nuts

Instructions : 

Preheat the oven to 425 Arrange the spaghetti squash on a baking tray lined with parchment paper, filling each cavity with water.

Roast in the oven until very soft, about 1 hour. While the squash is roasting, add olive oil to a large skillet and saute the onion over medium-low heat for 5 minutes.

Add the salt, pepper and ground lamb and saute until the lamb has browned, about 15 minutes.

Add the baby spinach and saute until wilted.

Drain excess water from the skillet and toss the cooked lamb mixture with the additional olive oil, Kalamata olives, oregano, mint and parsley.

Remove the squash from the oven and fill with the lamb mixture, sprinkling pine nuts on top.