Stuffed Spaghetti Squash

• 1 spaghetti squash

• 1 tablespoon olive oil

• 1/4 lb ground beef

• 1 onion, diced

• 1/2 cup sweet pepper, diced

• 1 bunch rainbow chard, chopped into 1 inch strips (leaves and stems)

• 1 clove garlic, minced

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 slicing tomatoes diced into small chunks

• 1/3 cup shredded or sliced mozzarella cheese

Preheat oven to 375 degrees. Cut spaghetti squash lengthwise, scoop out seeds and place cut side down into a baking dish filled with 1/2 inch of hot water. Bake for 30-40 minutes until tender.

Remove squash from oven and carefully turn squash over. It will be very hot, so use caution. Once the squash has cooled down, use a fork to scoop out approximately half of the spaghetti squash strands from each shell (leaving a portion of squash to set the filling into). Set squash aside.

In a skillet over medium heat, heat olive oil and add ground beef, onions and peppers. Saute until the ground beef is cooked through. Add chopped chard, garlic, basil, oregano, salt and pepper and continue to saute for approximately 2 minutes. Add diced tomatoes and simmer for about 5 minutes. Finally add squash that was scooped from the shells after baking. Continue to cook for about 10 minutes to allow liquid to evaporate. Place sauteed filling back into squash shells and bake at 350 degrees for 15 minutes. Top stuffed squash with cheese and bake for an additional 5 minutes to melt the cheese. Enjoy hot, garnished with fresh basil.