Spaghetti Squash Bolognese

1 large spaghetti squash
1 pound Italian sausage
1 cup baby spinach, coarsely chopped
4 cups tomato sauce
2 t dried basil
1 t dried oregano
or combine these by using Italian Street Food Spice Blend - Smoked black peppercorn, sea salt, garlic, red and green bell peppers, onion, smoked sea salt, sweet onion, sugar, fennel, anise, crushed red pepper flake.
3 eggs

1. Preheat the oven to 425.
2 Halve the spaghetti squash lengthwise.
3. using a large spoon, scrape out all the seeds and lose fibers from each half.
4. Line a baking sheet with aluminum foil.
5. Place the spaghetti squash face down on the baking sheet, and bake for 25 minutes.
6. While the squash is cooking, in a medium pan over medium heat, cook the ground beef until browned.
7. Add the baby spinach, tomato sauce, basil and oregano. Turn to low and simmer.
8. Remove the squash from the oven, and turn the halves over so they are face up. Allow them to cool for 5 minutes. Reduce the oven heat to 350.
9. Scrape the insides of the squash halves with a large fork to create "spaghetti" strands. Put the spaghetti in a 9 x 13 inch glass or ceramic baking dish.
10. In a small bowl, whisk the eggs, and add them to the baking dish.
11. Pour the meat and tomato sauce mixture into the baking dish, and carefully stir to combine all ingredients.
12. Bake for 1 hour.
13. Allow the dish to cool for 10 minutes. Cut into squares to serve.