Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 medium yellow onion, chopped
• 1 tablespoon minced garlic
• 1 can (15 ounces) no salt added or regular tomato sauce
• 1 can (14.5 ounces) Italian-Style diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 medium spaghetti squash (about 3 to 3-1/2 pounds), cut in half lengthwise, seeds removed

Toppings (optional):
• Thinly sliced fresh basil and grated Parmesan cheese

Instructions

• Heat stockpot over medium heat until hot. Add ground beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
• Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired.
• Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands.
• Serve sauce over squash. Serve with Toppings, if desired.