by Gay, Jane and Melanie

Prepare Spaghetti Squash page 91 in BTVC.
6 oz. Tomato Sauce page 91 in BTVC.
1 green pepper (saute w/ onion and garlic).
1 lb. lean Ground Beef [free range]
14 oz. fresh diced tomatoes
1 lb. grated cheddar
1 tsp oregano
1 tsp basil
1/4 - 1 tsp dried chili peppers (depending on how spicy you like things).

Cook the ground beef. Saute green pepper with onions and garlic. Add to browned ground beef.

Then, add to sauce along with the extra fresh diced tomatoes.
Simmer until well-blended. Toss the hot spaghetti squash with 1 pound of grated cheddar.

Create layers w/ the cheesed squash and the meat sauce, ending w/some plain grated cheese, and bake. Bake for 10 minutes. You don't need to cover it. The cheese will get nicely browned on top.