Creamy Spaghetti Squash Pasta

1. Preheat oven to 400F. Cut top and bottom off spaghetti squash then cut in half. Scoop out seeds then put on a lined baking sheet. Drizzle over olive oil and sprinkle over salt and pepper. Turn facing down and stab a few holes with a fork in the outside. Place in the oven for 40 minutes until squash can be shredded.
2. Make sauce. Melt butter in a pan then add onion. Cook until translucent. Add your garlic and toast for a minute or two. Add your sundried tomatoes and cream. Stir and allow the sauce to thicken for a few minutes.
3. Turn off the heat and add your Parmesan cheese and spinach. Mix well. Add salt and pepper to taste.
4. Once the squash is cooled, use a fork to shred each side. Add into your pasta sauce and mix well. Serve topped with more Parmesan cheese, salt and pepper. Enjoy!