Spaghettiless Spaghetti

• 1 large spaghetti squash
• 1 large onion, diced
• 1 teaspoon garlic, minced
• 16 ounces tomato sauce
• 1 lb extra lean ground beef
• 1 teaspoon dried oregano
• 12 teaspoon black pepper
• 3 tablespoons dry parmesan cheese, grated

1. Cover squash with water and boil in a very large pot.
2. Cook, uncovered for 30-60 minutes, until easily pierced with a fork.
3. Drain, cut in half, and set aside until cool.
4. Coat a 2 quart saucepan with nonstick spray.
5. Brown beef and onions over medium heat.
6. Add the garlic and saute 1 minute.
7. Add the tomato sauce, oregano, and pepper.
8. Simmer for 20 minutes.
9. Remove the seeds from the squash.
10. Using a fork, separate the pulp into spaghetti-like strands.
11. Reheat briefly in a large frying pan.
12. Top with the sauce and sprinkled with the cheese and serve.

onion, garlic, tomato sauce, extra lean ground beef, oregano, black pepper, parmesan cheese

Taken from www.food.com/recipe/spaghettiless-spaghetti-437746 (may not work)