Baked Spaghetti Squash w/ Beef & Veggies

I make this every year with spaghetti squash fresh from the garden. It's a pretty forgiving recipe, so if you like something, you can add more or withhold others. Always best with ingredients fresh from the garden! Enjoy!

1 spaghetti squash, halved & seeded
1 lb ground beef
1/2 cup each of green and red bell peppers
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 oz) can tomatoes, Italian style, diced & drained
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
2 1/4 cups shredded sharp cheddar cheese

1. Preheat oven to 375 degrees.
2. Place squash on baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with fork.
3. Reduce oven temp to 350 degrees, lightly grease casserole dish.
4. In a skillet, over medium heat cook beef until evenly brown. Drain, mix in the peppers, onions, and garlic and continue to cook and stir until veggies are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with w/ oregano, basil, salt & pepper. Cook and stir until heated through. Remove skillet from heat and mix in 2 cups of cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes, sprinkle with remaining cheese, bake 5 more minutes or until cheese is melted.