Spaghetti Squash Casserole

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty.
-Mina Dick, Boissevain, Manitoba

1 small spaghetti squash (1-½ to 2 pounds)

½ cup water

1 pound ground beef

½ cup chopped onion

½ cup chopped sweet red pepper

1 garlic clove, minced

1 cup canned diced tomatoes

½ teaspoon dried oregano

¼ teaspoon salt

⅛ teaspoon pepper

1 cup shredded mozzarella or cheddar cheese

1 tablespoon chopped fresh parsley

Directions at tasteofhome.com

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