**Please read through directions before starting the recipe.

1. Preheat oven to 375 degrees. Have one or two large rimmed baking pans/cookie sheets sprayed with cooking spray. Set aside for now.

2. Place each squash in microwave oven for about 4 minutes just to soften up just a bit so it’s easier to cut. (You can skip this part, I just find it easier to cut) When they are both out of the microwave, cute lengthwise with a large, sharp knife. Scoop out all the seeds and discard. (I used a grapefruit spoon, works great and also for so many other uses)

3. Place the sliced squash on the baking pan. Brush a little olive oil over each half. Don’t add more olive oil. Too much can make the squash watery. Sprinkle a little salt and pepper over each half. Turn the squash over on the cut side. With a fork or knife, poke a few holes on the tops of each squash. Bake anywhere from 35 to 50 minutes or until the tops start to turn a light golden brown and the cut side has some golden color too. Pierce with a fork. The squash should be nice and tender. Try not to over cook. You want the squash to have some texture like thin spaghetti. 

4. This is the fun part, rake a fork back and forth to remove all spaghetti stands. If there are any leftover seeds, just pick them out and discard. Place spaghetti squash in a large bowl and cover with foil to stay warm.

5. While the squash is baking, start your sauce. In a large non stick pan, sprinkle olive oil and cook onions for a minute or two, add in garlic, spices and then the crumbles. They can still be frozen.

6. Toss around until all looks coated with oil and the crumbles and onions are slightly brown.

7. Add sauce, sauté until hot and bubbly. Let simmer for 10 minutes at a very low heat. With a fork, toss the spaghetti around gently to make sure there are no big clumps. Now, serve each person a nice portion of spaghetti. Top with your homemade sauce. Sprinkle cheese if using and fresh basil leaf. Enjoy!