For the Squash:

1. Pre-heat oven to 400ºF.
2. Cut spaghetti squash in half length-wise, scoop out seeds, rub the squash with oil, and place face down on a baking sheet. Bake for 30-40 minutes or until squash is slightly soft to touch. Remove from oven and allow to cool.
3. Once you can handle the squash, scrape squash with a fork to remove the spaghetti squash strands. (click here for photo tutorial). Place strands on a baking sheet that’s double layered with paper towels. Let set for 5-10 minutes to allow liquid from the spaghetti squash to be absorbed.

While squash is baking:

1. Place a 12-inch oven-safe skillet (round casserole dish) or cast-iron skillet over medium high-heat, add the beef, peppers, onions and garlic. Season with sea salt and pepper. Brown beef and sauté until peppers and onions are cooked through. **If you don’t have a 12-inch oven-safe skillet or cast-iron, see instructions below.
2. Next add basil and spinach. Sauté until spinach is wilted.
3. Turn off heat and stir in marinara sauce.
4. Lastly, add the whisked eggs and carefully stir-in spaghetti squash strands. Cover with foil or oven-safe lid.
5. Place spaghetti pie in the oven and bake for 35 minutes. Remove foil and bake for an additional 10 minutes for a total of 45 minutes.
6. Once baking time is complete, remove from oven and let set for 10-15 minutes before serving.
7. To serve, garnish with fresh chopped basil, crushed red pepper if you like a little heat and parmesan or mozzarella cheese (note: cheese is not Whole30 or dairy-free).