Preheat oven to 375 degrees.
Place spaghetti squash halves, flesh sides up, on a baking sheet; bake for 30 minutes or until squash is tender; set aside to cool slightly.
Meanwhile, in a large skillet over medium-high heat, cook ground beef and onion until beef is no
longer pink and onion is tender; drain any grease from the pan and season with salt and pepper.
Add remaining ingredients and cook until zucchini is tender and tomatoes have reduced.
Scoop the seeds out of the squash then, using a fork, scrape the squash out of its shell in long, thin (spaghetti-like) strands.
Serve sauce over squash “noodles”.
Notes
SERVING SUGGESTION: A big salad of mixed baby greens, thinly sliced red onion and halved cherry tomatoes, tossed with Leanne’s Basic Vinaigrette.