1 Spaghetti squash
1 pound ground extra lean beef or turkey
1 jar low carb pasta sauce
1 medium onion
½ green bell pepper
½ red bell pepper
1 small jar mushrooms
Preheat oven to 400 degrees. Rinse spaghetti squash and place on a foil lined shallow baking dish. Puncture three holes in squash with an ice pick. (if you prefer, you can slice squash in half lengthwise and bake but it is difficult to cut)
Bake squash for 45 minutes to one hour, or until squash is lightly browned. Remove from oven and cool slightly. Cut lengthwise and scrape out seeds and strings. Hold over a dish and use a fork to separate the squash flesh into stands.
While the squash is cooking, brown your ground beef along with diced onion, diced bell peppers, and mushrooms. Sprinkle with Italian seasoning. (NOTE: you can add any vegetables you like such as celery, zucchini, extra tomatoes.)
Cook until all meat is evenly browned and shows no sign of pink and vegetables are crisp tender.
Take the amount of spaghetti noodles you prefer and place in a bowl then top with the meat mixture, pasta sauce and cheese. Serve hot.