Cut spaghetti squash in half and scoop out the seeds.

Place spaghetti squash, cut side down, on a rimmed baking sheet. Tent loosely with aluminum foil.

Roast at 350 degrees for 40-50 minutes, until fork-tender.

Let cool, until you can easily handle the squash. Hold the squash in one hand, and scrape the flesh out of the squash with a fork. The squash should easily peel away in spaghetti-like strings.

Brown ground beef in a large saucepan.

When beef is cooked, stir in the spices, tomato sauce, and diced tomato.

Simmer over low heat until sauce thickens, about 10-20 minutes.

Spoon over spaghetti squash and toss to mix.

Serve immediately.