Spaghetti Squash Bake

 a.. 1 small spaghetti squash
 b.. 1/2 cup water
 c.. 1 pound ground beef
 d.. 1/2 cup chopped onion
 e.. 1/2 cup chopped red bell pepper
 f.. 1/4 cup chopped green bell pepper
 g.. 1 clove garlic, minced
 h.. 1 can (14.5 ounces) diced tomatoes with liquid
 i.. 1/2 teaspoon leaf oregano
 j.. 1/4 teaspoon salt
 k.. 1/8 teaspoon pepper
 l.. 2 1/2 cups shredded Cheddar cheese
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti
squash, cut side down, in a baking dish; add water to the baking dish. Cover
and bake spaghetti squash in a 375? oven for about 30 minutes, or until the
spaghetti squash is tender and easily pierced with a fork. When cool enough
to handle, scoop out squash, separating strands with a fork. In a large
skillet, cook the beef, onion, red and green pepper and garlic until meat is
browned and vegetables are tender. Drain off fat; add tomatoes, oregano,
salt, pepper and squash. Continue to cook and stir for about 2 minutes, or
until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart
casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at
350? for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of
Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.
Spaghetti squash recipe serves 4 to 6.