Slice spaghetti squash in half lengthwise. Scoop out seeds with a spoon and discard. Rub cut sides of squash with coconut oil.
Place squash face down on a large baking dish, splashed with 1-2 tablespoons filtered water.
As squash is cooking, add meat to large pan and brown.
In a separate pan, heat remaining coconut oil over medium heat. Add onions and let cook for 2-3 minutes.
Add garlic and stir frequently.
After 2 minutes add mushrooms, thyme, oregano, onion powder, and garlic powder. Stir well and let flavors mix for 3 minutes.
Add spinach and let cook down.
When squash is done, let cool slightly then scoop out into pan with meat and vegetables. Mix well then transfer to large baking dish.
Cook uncovered for about 10 minutes.
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