Moroccan Spaghetti Squash - Ends + Stems with Chef Alison

Ingredients

• 1 Spaghetti Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Ginger
• 1 ⁄ 4 teaspoon Black Pepper
• 1 ⁄ 2 teaspoon Cinnamon
• 1 ⁄ 2 Red Onion
• 2 ribs Celery
• 3 cloves Garlic
• 2 15-ounce cans Garbanzo Beans
• 1 28-ounce can Crushed Tomatoes (fire roasted or not)
• 1 Lemon (zest and juice)
• 1 teaspoon Unsalted Butter (optional, or coconut oil)
• 1 bunch Spinach (or 1 large container baby spinach)
• 1 Baguette