1 sm. or lg. spaghetti squash
1 lb. ground beef
1/2 sm. carrot
1/2 c. bell pepper
1 jar chunky garden style spaghetti sauce
1/2 onion

Cut spaghetti squash in half and clean out seeds and wash. Then wipe with Reynolds wrap and bake in oven 20-30 minutes until squash is soft. Or put in microwave 10 minutes, then stuffed with spaghetti sauce.

Top with Parmesan cheese and a combination shredded Cheddar or Monterey Jack cheese. Know add to sauce chopped carrot, onion and bell pepper; cook sauce for about 10-15 minutes, then stuffed squash and cook for about 10 minutes until cheese melts.