Spaghetti Squash Casserole

1 small spaghetti squash, 1 ½ to 2 lbs.
½ c. water
1 lb. Ground beef or tvp, or vegeburger, use oil if making vegetarian
½ c. chopped onion
½ c. chopped red bell pepper
1 garlic clove, minced
1c. diced tomatoes, undrained
½ tsp. Dried oregano
¼ tsp. Salt
1c. 4oz. Shredded mozzarella cheese
12 tbs. Chopped fresh parsley
Cut squash in half lengthwise, scoop out seeds, place cut side down on baking dish. Add water, cover and bake 375 for 20-30 minutes, until it easily pierced with a fork. When cool enough to handle scoop out squash, separating strands with a fork.
In skillet, cook beef, onion, red pepper and garlic over medium heat til veggies are tender.
Add tomatoes, oregano , salt and squash. Cook and stir 1-2 min, or til liquid is absorbed. Transfer to a `1 ½ qt. Baking dish
Bake uncovered at 350 for 25 minutes
Sprinkle with cheese and parsley, let stand a few min
From cooking magazine