~¾ lb. 90% lean ground beef
2 medium-large yellow summer squash (big for store-bought, not whale-sized)
1 15 oz. can spinach (no salt)
1 15 oz. can diced tomatoes with green chilis
1 8 oz. can tomato sauce (no salt)
~2 T chopped onion
~1 t minced garlic
~½ t cinnamon
pinch of oregano
salt to taste
Cut squash into thin slices with food processor. Begin browning ground beef in enough cooking oil to keep it from sticking to where there's only a wistful memory of teflon on the skillet. While stirring beef, add onion, oregano, garlic, and (when the beef is maybe halfway cooked) squash. Stir over high heat until squash wilts significantly and beef is well cooked. (About now is time to start boiling the water for the spaghetti.) Add spinach, tomatoes, and tomato sauce, and a little water. Reduce heat and simmer for 15 minutes, adding water if it dries out and turning heat up if it's too soupy.
Serve over spaghetti. Parmesan cheese would probably be good on top, but I don't stock it, so I can't say for sure. Not the best dish I've ever eaten, but pretty tasty -- and a good thing, because it makes a lot. I misjudged the spaghetti and had less than I'd figured on, and still had three leftover containers for lunches and a big plateful.
Future development ideas:
I actually intended to include ~½ t of white sugar -- it's part of my basic spaghetti sauce -- but I forgot it. It was good without it, but might be even better with it.
Keeping a little more liquid, but thickening it with cornstarch, might produce a slightly better consistency. This "sauce" was plenty thick enough to eat straight with a fork, and tended to stick to itself more than to the pasta.