Here is another spaghetti squash recipe for Diane 7/7/09 newsletter. This is a very forgiving recipe, so adjust vegetables and spices to your taste.
Robbie In

Stuffed Spaghetti Squash

1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 cup diced onion
1/2 cup diced red or green pepper
1 diced garlic clove
8 oz. ground beef, or any meat
1 cup canned whole tomatoes, chopped
1/4 tsp. oregano
? teaspoon basil
Dash salt and pepper to taste
2 oz. shredded Mozzarella or Cheddar cheese

Note you can also add mushrooms and/or black olives.
Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. You can also microwave the squash on high until fork tender. Reduce to 350 degrees.

Cut squash in half lengthwise, remove and discard seeds. Scoop out pulp, reserve shells. Set both aside.

In skillet heat oil, add onion, red pepper and garlic. Saut?until onion is translucent. Stir in ground meat, saut?until meat is no longer pink. Drain off fat and add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is absorbed. Spoon half of mixture into a shell.

Place shells in baking dish(s) and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned.
Makes 2 servings.
Robbie In

http://www.nancyskitchen.com