Low Carb Spaghetti

Poke holes in the spaghetti squash, cut it in half, and scoop out the seeds. Bake at 400°F for about 30 minutes in a shallow pan with water. Meanwhile, brown the ground beef with the chopped onion and garlic. Add the spaghetti sauce and seasonings (garlic powder, onion powder, brown sugar substitute, salt, pepper) to the beef mixture. Simmer until your squash is done. Shred the cooked spaghetti squash. Layer the shredded squash and the beef mixture in an oven-safe dish, topping with mozzarella and Parmesan. Bake in the oven for a couple of minutes until the cheese is melted, then enjoy!