Spaghetti Squash with Veal and Spinach

Instructions

1. With the rack in the middle position, preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
2. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 1 hour or until the squash is tender when tested with the tip of a knife. Let cool.
3. Gently loosen the squash strands with a fork. Toss the squash strands with half the soy sauce. Keep warm.
4. With a chef's knife, finely chop the ground veal. Set aside in the refrigerator.
5. In a wok or large skillet over medium-high heat, sauté the green onions, garlic, peppers and mushrooms in half the oil. Season with salt and pepper. Remove the vegetables from the wok and set aside on a plate.
6. In the hot wok, fry the meat in the remaining oil, breaking it up with a wooden spoon, until it starts to brown. Season with salt and pepper.
7. Return the stir-fried vegetables to the wok with the meat. Add the spinach and remaining soy sauce and cook until the spinach has wilted. Serve on a bed of spaghetti squash.