Boil a large (or two small) spaghetti squash until fork tender. Slice open. De-seed and scrape out the "spaghetti" with a fork so it's nice and stringy.
1 lb ground meat
1/2 tsp black pepper
1 tsp whole oregano
1 tsp basil
1 tsp garlic powder
1 T salt (my tomato sauce usually doesn't have salt added)
1 T dried parsley
2 cans Tomato sauce ( 15-oz cans)
Brown meat. Drain well. Stir in flavorings. Add tomato sauce. Simmer at least ½ hour. Stir in spaghetti squash until well-combined.
I like making this meal ahead of time (or at least the meatsauce) b/c Charlie and I agree that it always tastes better when it's had a bit of time to "marry" in the fridge. (Sometimes I'll even make and store it in the fridge for a few days before we eat it. Then, it's an already a prepared, quick dinner option.) I've also prepared and frozen the meatsauce. Just let it sit in the kitchen sink for a few house to thaw the day you want to eat it and prepare the spaghetti squash separately.