Spaghetti Squash "Pasta" w/Meat Sauce

1 spaghetti squash
1 onion, chopped
1 red bell pepper chopped
2 cloves garlic, minced
1 lb. ground lean beef or turkey
1 large can (23oz) crushed tomatoes
1 small can (4-6oz) tomato paste
2 tbsp fresh chopped basil*
1 tbsp fresh chopped oregano*
Balsamic vinegar or red wine to taste

*you can use 2 tsp dried Italian seasoning blend in place of both of these

You can bake or boil the spaghetti squash to get it ready to be your "pasta".
To bake it: Preheat oven to 375 degrees. Pierce the shell several times with a large fork and place in baking dish. Cook squash approximately 1 hour or until flesh is tender.
To boil it: Cut squash in half and take out the seeds with a large spoon. Heat a pot of water big enough to hold the squash halves. When the water is boiling, drop the squash in and cook for 15-20 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

Whether you bake it or boil it, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds (if you didn't already). Pull a fork lengthwise through the flesh to separate it into long, spaghetti-like strands.

For the meat sauce, sauté onion, red pepper and garlic, then set aside. Brown meat and drain well. Add sautéed onions, peppers and garlic, tomato paste, crushed tomatoes, basil and oregano. Simmer for 1/2 hour. Add balsamic vinegar or red wine to taste. Serve 1 cup of "pasta" topped with 4 oz. of meat sauce. Sprinkle serving with 1 oz. of grated Parmesan cheese. This makes a good side dish. Double this portion for dinner.

Time Saving Option: Use your favorite bottled/canned pasta sauce and add cooked ground meat to it. Fun Additions: Chopped sundried tomatoes packed in olive oil (drained), sautéed mushrooms, sliced olives, quartered artichoke hearts.