1 medium spaghetti squash (about 4 pounds)
1 pound lean ground beef
2 cups sliced fresh mushrooms
4 garlic cloves, minced, divided
4 plum tomatoes, chopped
2 cups pasta sauce
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/4 teaspoon salt
Grated Parmesan cheese, optional
1. Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13×9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until squash is tender.
2. Meanwhile, in a large skillet, cook beef and mushrooms over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.
3. When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, Parmesan cheese.