Preheat oven to 400 degree F

Cut spaghetti squash in half lengthwise; scoop out the seeds. Brush each half of the squash with 1 teaspoon olive oil and season with salt and black pepper. Place the squash cut sides down on a baking sheet. Using a fork, poke holes in the outside skin of each half, place pan in oven and roast for 35 to 40 minutes.  Test for doneness by using a sharp knife which should easily pierce through the skin and flesh. Remove from oven and let cool enough to handle and then shred the flesh with a fork into spaghetti-like threads and set aside.

While spaghetti squash is baking, slice beef, finely chop garlic, slice grape tomatoes in half and prepare spinach and basil leaves.

Spread either the slivered almonds or pine nuts (whichever you use for the recipe) onto a baking sheet and place in 400 degree F oven to toast until golden brown, 3 to 5 minutes.

Heat the remaining 3 teaspoons of olive oil in a large sauté pan over medium high heat. When the oil shimmers, add the garlic and sliced beef to the pan and cook, stirring often for 3 to 4 minutes.

Add the tomatoes to the pan, season to taste with salt and pepper and cook until tomatoes begin to burst, 5 to 6 minutes.

Add the spinach to the pan and season again with salt and pepper. Cook, stirring until spinach wilts, 3 to 4 minutes.

Place spaghetti squash divided equally among 4 plates; then top with the sautéed beef and vegetables. Sprinkle on either slivered almonds or pine nuts and fresh basil. Serve immediately.