Warm, cheesy, yummy fall main course. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Preheat the oven to 400°F. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes, until you can easily scrape up squash with a fork. Use a fork to scrape out the spaghetti squash.
Meanwhile, heat the olive oil over medium heat. Add the vegetables and garlic. Cook for 4-5 minutes. Add the meat and cook for 4-5 minutes, breaking it up as you go.
Add the tomatoes, tomato paste, seasoning, and bay leaf. Bring to a simmer for 10 minutes.
Add spinach and cook for 1-2 minutes until it wilts. Add the squash and stir. In the same pan (or pour into a baking dish), top the spaghetti squash mixture with the fresh mozzarella. Bake in the oven for 10-15 minutes until mozzarella is melted.