Semi-Homemade Meat Sauce:

Add roughly 2 tablespoons olive oil to a large sauce/soup pan. Add ground beef and brown over medium heat. Liberally add salt, pepper, garlic powder and crushed red pepper (roughly ¼-½ teaspoon of each or to taste). Once roughly half of the meat is browned, add the chopped onion and crushed garlic. Simmer until the remaining meat is browned and the onion is translucent. Add the diced tomatoes and simmer for 2-3 minutes. Add the entire contents of the jarred marinara sauce to the mixture and simmer over low heat for 15-20 minutes. Taste and add salt, pepper or crushed red pepper to taste. At this point, you may let it cool and refrigerate. (I usually make the sauce a day ahead to let the flavors meld together.)

Spaghetti Squash:

Preheat your oven to 450 degrees. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Brush the spaghetti squash with olive oil and liberally season the insides with salt, pepper and crushed red pepper (if desired). Place flesh side down and roast for 30 to 40 minutes until fully cooked (flesh should be fork-tender, but not extremely soft). Remove from the oven and let rest until cool enough to handle. If you made the meat sauce ahead, heat the marinara sauce in a large sauté pan. When squash is cool enough to handle, using a large fork, scrape the strands of squash from the inside of the skin. Toss the spaghetti squash with a drizzle of olive oil and additional salt, to taste. Divide among 2-3 bowls and top with meat sauce and freshly grated Parmesan cheese.  I typically serve this with fresh garlic bread and a mixed green salad.  Enjoy.

Serves 2-3. To serve 4-6, simply cook an additional spaghetti squash, use 2 medium onions in preparation instead of 1, and add an additional ½ pound of ground beef.