Beef and spaghetti squash skillet

Ingredients:

• 1 medium (3-4lbs) spaghetti squash, halved and seeded
• 1 pound ground beef
• 1/2 cup diced green bell pepper

• 1/2 cup diced red bell pepper

• 1/2 cup diced yellow bell pepper
• 1/2 cup diced yellow onion
• 3 cloves garlic, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon fresh oregano, chopped (1/2 tsp if using dried oregano)
• 2 Tbsp fresh basil, chopped (1/2 tsp if using dried basil)
• salt and pepper
• 1/2 cups shredded sharp Asiago cheese

Preheat oven to 375 degrees.

Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred squash with a fork.

Heat broiler.

In a skillet over medium-high heat, cook the ground beef until browned. Mix in the peppers, onion, and garlic. Season with salt and pepper. Continue to cook and stir until vegetables are tender (4-5 minutes).

Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and top with Asiago cheese. 

Place under the preheated broiler, about 5 minutes, until cheese is melted.

Ta-da!