1 medium spaghetti squash (2 to 2 1/2 lb.)
1/4 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper, any color
1/2 c. sliced fresh mushrooms
1 garlic clove, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
1 can (14 1/2 oz.) diced tomatoes, drained
1/3 c. shredded mozzarella cheese

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inch.

Bake, uncovered, at 375°F for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork; set shells and squash aside. In a skillet over medium heat, cook beef, onion and bell pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in a shallow baking dish.

Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; return to the oven for 5 or until cheese is melted. Don't know what the carb content is but I do know it's low carb.