1 spaghetti squash, cut in half lengthwise
1 lb. hamburger, extra lean
1 sm. onion, grated
Salt and pepper
1/2 c. grated cheddar cheese
1 c. canned tomato sauce
1/2 tsp. basil leaves, crumbled

Boil halves of spaghetti squash face down in 2 inches of water for 20 minutes or until mildly tender. Break hamburger into small pieces and partially fry with onion, salt and pepper in butter. When cooled, remove inner shreds of spaghetti squash from both halves and mix lightly with hamburger and tomato sauce. Add basil; return mixture to spaghetti squash shells. Sprinkle with cheddar cheese and bake for 30 minutes at 350 degrees.