This is a really easy and super DELICIOUS grain free meal. Plus it smells like pizza while it's cooking!
To cook the spaghetti squash, you just cut it in half, scoop out the seeds like a pumpkin, lay the cut side down in a pan and add a little water. Bake it at around 350-400 for an hour (depending on your oven). Or you can put it in a glass pan (cut side down with a little water in the bottom as above) and microwave it for around fifteen minutes. This comes out a little more clumpy, but it was good in a hurry.
In the meantime, put a little olive oil, half a chopped bell pepper, half a chopped onion, and a pound of ground beef in a pan to cook on the stove. Add liberal amounts of minced garlic and italian seasoning, plus a little salt and pepper (you can just do this to taste). Cook until ground beef is browned and add a can of mushrooms (or two!), a can of diced tomatoes, and a can of tomato sauce. Keep warm.
Scrape out the inside of the spaghetti squash (it will look like stringy noodles) with a fork. Add to your pan of sauce, stir, season as needed, and serve with parmesan! This is way better than regular spaghetti!