Low Carb High Protein Fall Harvest Spaghetti Squash

Preheat oven to 425F. Cut open the squash and removed the seeds. Season with olive oil, salt and pepper then place the squash on a baking sheet to roast. Mine took about 45 minutes but if you have a smaller squash it might only need about 30 minutes. While the squash is roasting, brown the ground beef and season with salt, pepper, onion and garlic powder. Add in the onions and continue to sauté until the beef is fully cooked. Add the pasta sauce and cook for an additional 10 minutes or so until everything is incorporated. Taste and adjust the seasonings to your liking. Once the squash is done, remove from the oven and scrap down the sides. Mix in the sauce then add everything back into the squash. Top with cheese and broil until the cheese is golden. Garnish with parsley and chili flakes and enjoy!