Spaghetti Squash Spinach, Tomato, Pesto Bake

On my pesto kick last week, this was the second dish I made. I looove spaghetti squash. This one was quick, easy, and delicious. On a side note -- I bought a really small spaghetti squash because it was just for me, and was able to get 3 meals out of it. Or, I would have, if I hadn't DROPPED THE LAST ONE FACE DOWN ON MY KITCHEN FLOOR. Needless to say, I had to improvise and plan something else for lunch that day. So bummed.

Ingredients:
1 spaghetti squash
2 tsp olive oil
salt and pepper to taste
2 tbsp butter
1/2 cup sliced onion
1-2 cloves garlic
3 cups fresh chopped spinach
1.5 cups cherry tomatoes sliced in half
3 tbsp prepared pesto (see previous recipe for my pesto!)
1/4 cup grated parmesan cheese

Directions: Slice spaghetti squash in half. Scoop out all seeds and the "stringy things" as if you were carving a pumpkin. They should be relatively hollowed out. Once you get to the stuff that's harder to scrape, you can stop. Place in the oven, open side up, and cook for about 1 hour at 375 degrees, or until fork tender. Remove and let cool for about ten minutes so that you can handle it. While cooling, melt butter in skillet. Add onion and garlic, cook until soft. Stir in cherry tomatoes, reduce heat to medium-low, and add spinach, cooking until just wilted. Once cooled, scrape out the spaghetti squash using a fork. Stir in pesto. Add spinach and tomato mixture and toss. Garnish with cheese.

Recipe credit to: Danelle at "Let's Dish"