1 24- to 28-oz jar tomato sauce or tomatoes
1 cube vegetable bouillon (or a teaspoon of Herbamare or sea salt)
Large handful or two of baby spinach
Once squash has been in the oven for about a half hour, start on the sauce. In a skillet over medium heat, heat a little oil and add onion and carrot to pan. Saute, stirring every couple minutes, until soft, maybe browning a little, about 7 minutes. Add garlic and lemon zest and cook, stirring constantly, for a minute or so. Add the tomatoes (with juices) or sauce, bouillon cube, paprika, aleppo pepper, and oregano. Bring to simmer and then reduce heat to low. Cook for about ten minutes, allowing flavors to marry.
Meanwhile, using two forks, shred the flesh of the spaghetti squash and place it in a bowl. Add a little more salt and pepper.
Back to the sauce: stir in honey or sugar and butter or olive oil, if using. Throw in the spinach and incorporate into sauce, stirring until just wilted. Pour sauce over spaghetti squash, add any of the optional additions above or others you can think of, and serve. Babies love this! Three year olds not so much… but the one in my house only really eats bread and cheese, so perhaps she’s not a good representative.