2 c. cooked spaghetti squash
1/2 tsp. pepper
1 med. tomato, chopped
1/4 c. picante sauce
1 tsp. garlic powder
1 lb. lean ground beef
1 sm. onion, chopped
1/2 lb. grated Mozzarella cheese
Bag of nacho chips
1/2 tsp. salt

Boil whole squash covered in water (approximately 20-40 minutes according to size). Test for doneness by pressing fingertips into skin, should feel like baked potato. Cut in half, remove seeds, and fork out strands. Saute meat in skillet until it loses its color; drain fat.

Add onion, tomatoes, seasonings and saute an additional 2-3 minutes. Remove from heat; add cheese and hot sauce. Place by spoonfuls on chips.