This recipe comes from an old Taste of Home magazine and is basically a baked spaghetti casserole using squash instead of pasta.
Spaghetti Squash Casserole
1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 clove garlic, minced
1 can (8 oz) diced tomatoes
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1 cup (4 oz) shredded mozzarella cheese
Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish. Add water. Cover and bake at 375 degrees for 20 to 30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.
In a skillet, cook beef, onion, red pepper, and garlic until meat is browned and the vegetables are tender. Drain. Add tomatoes, oregano, salt, pepper, and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2 quart baking dish.
Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle with the cheese; let stand a few minutes.