Spaghetti Squash Boats

• 1 (2 -2 1/2 lb) spaghetti squash
• 1/4 lb ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 14 1/2 ounces diced tomatoes, drained
• 1/3 cup shredded mozzarella cheese

1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inches Bake, uncovered, at 375u0b0 for 30-40 minutes or until tender.
2. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
3. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
4. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
5. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
6. Bake, uncovered, at 350u0b0 for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

ground beef, onion, green pepper, mushrooms, garlic, dried basil, oregano, salt, pepper, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/spaghetti-squash-boats-319552 (may not work)