Preheat the oven to about 180oC. Cut the squash in half and remove the loose flesh and seeds (save the flesh), lay cut side down on a baking tray and bake for about 30-40 minutes, until soft.
After a few minutes, add your meat and brown (also note the specification for grass-fed, over grain fed cattle – this makes a huge difference to the nutritional value).
Add the tinned and fresh tomatoes and dried herbs and simmer for around 20 minutes.
When the squash is soft, remove from the oven and scoop out the remaining ‘spaghetti’ with a fork, add it to a dish and mix with a little of the pecorino (optional).
Add the spinach and fresh herbs to your sauce and allow to wilt.
Return the ‘spaghetti’ to the squash ‘boat’, poor your meat (or vegan) sauce over the top, sprinkle with a little more pecorino and return to the oven for around 15-20 minutes.