Spaghetti Squash Bake
Serves 4 to 6

1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.

In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.