Garlic Spaghetti Squash with Meat Sauce and Tomato

 1 medium spaghetti squash (about 4 lbs)

1 lb lean ground beef (90% lean)

2 cups sliced fresh mushrooms

4 garlic cloves, minced, divided

4 plum tomatoes, chopped

2 cups pasta sauce

1/2 tsp pepper, divided

1 Tbsp olive oil

1/4 tsp salt

Grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Cut squash lengthwise in half; remove and discard seeds.  Place squash in a 13x9 inch baking pan, cut side down; add 1/2 inch of hot water.  Bake, uncovered, 40 minutes.  Drain water from pan; turn squash cut side up.  Bake until squash is tender, 5-10 minutes longer.

2.  Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.  Add half of the garlic; cook and stir 1 minute.  Stir in tomatoes, pasta sauce and 1/4 tsp 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 cheese.