Spaghetti Squash

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the flesh with a little olive oil. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes, or until the squash is tender and can be easily shredded with a fork.

Cook the Ground Beef: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Vegetables: Stir in the chopped bell peppers and cook for about 3-4 minutes until softened. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat from the beef.

Season and Simmer: Stir in the tomato sauce, oregano, basil, black pepper, and red pepper flakes (if using). Let the mixture simmer for 5-10 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed.

Combine: Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Serve the shredded squash in bowls and top with the beef mixture.

Finish and Garnish: If desired, sprinkle grated Parmesan cheese on top for extra flavor. Garnish with fresh parsley or basil.