Spaghetti Squash Casserole

I've been trying to cook more lately. Cody and I are trying to save money, so the first thing we decided to cut out was ordering take out and going to the local bar for food as much as we have been. I'm glad to report that I've been doing a decent job.

Cody's been working night shift this week, so I decided to take the opportunity to make something delicious and healthy that Cody typically wouldn't eat. Since Superfresh had a deal on spaghetti squash, I immediately thought about the Spaghetti Squash Casserole my parents made on Halloween a few times when I was a kid. At the request of my double cousin Heather, I'm posting it below. Modifications are noted in brackets. Enjoy :) And let me know how it turns out if you decide to give it a shot!

Spaghetti Squash Casserole
Prep: 20 min.
Bake: 45 min.
Yield: 6-8 Servings

Ingredients
1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef [I used ground turkey]
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced [I forgot to add this, so I added garlic powder when I added the salt and pepper]
1 cup canned diced tomatoes [I used Rotel tomatoes with hot peppers - they weren't too hot though!]
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded mozzarella or cheddar cheese [I used mozzerella]
1 tablespoon chopped fresh parsley [Omitted]

Directions
Cut squash in half lengthwise; scoop out seeds.
Place with cut side down in a baking dish; add water. [My baking dish wasn't big enough for the 2 halves, so I used one baking dish and one crockpot that is oven-safe; I also bumped the water up to about 3/4 c in each dish.]
Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork.
When cool enough to handle, scoop out squash, separating the strands with a fork.
In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. [I started this part while the squash was roasting.]
Drain; add tomatoes, oregano, salt, pepper and squash. [I use grinders, so I estimated the amount of salt and pepper.]
Cook and stir for 1-2 minutes or until liquid is absorbed.
Transfer to an ungreased 1-1/2-qt. baking dish.
Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. [I put the cheese on the individual bowls, since I knew I would have lots of leftovers and would be microwaving them. I ate leftovers tonight, and added on the mozzerella after 2 minutes in the microwave, then put it back in for another 30 seconds.]