1 large spaghetti squash
1 lb. ground beef
1 onion, chopped
1 tsp. olive oil
salt and pepper to taste
1/2 tsp. oregano
1/2 tsp. garlic powder
1 (14 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. basil

Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in 2-inches of water. Cover and boil for 20 minutes or until shell gives to pressure.

While squash is cooking, brown ground beef and onion in olive oil. Add basil, oregano, garlic powder, tomatoes, tomato paste, salt and pepper. Break whole tomatoes apart and simmer sauce rapidly until most of liquid evaporates.

When squash is cooked, pull strands free with two forks. Place on serving platter. Pour sauce over squash. Serve with grated Parmesan cheese.