| 1 | Medium (2-2 1/2 lbs.) | Spaghetti squash |
| 1/4 | Lb. | Ground beef |
| 1/2 | Cup | Chopped onion |
| 1/2 | Cup | Chopped green pepper |
| 1/2 | Cup | Sliced fresh mushrooms |
| 1 | Clove | Garlic, minced |
| 1/2 | Tsp. | Dried basil |
| 1/2 | Tsp. | Dried Oregano |
| 1/4 | Tsp. | Salt |
| 1/8 | Tsp. | Pepper |
| 1 | Can (14 1/2 oz.) | Diced tomatoes, drained |
| 1/3 | Cup | Mozzarella cheese, shredded |
Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2". Bake, uncovered, at 375degrees for 30 to 40 minutes or until tender. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Sprinkle with cheese; return to the oven for 5 minutes or until cheese is melted.
YIELD: 4-6 Servings