Preheat oven to 400
Slice the spaghetti squash in half lengthwise.
Scoop out the seeds.
Place the squash with the rind facing up and poke holes with a fork.
Flip the squash and drizzle 1 tbsp olive oil.
Sprinkle 1 tsp salt on the squash.
Bake the spaghetti squash for 50 minutes.
When there are approximately 20 minutes left baking, heat a skillet on medium-high.
Brown the 1 1/3 lbs ground chuck.
Place the browned beef in a colander to strain the excess fat.
Return the beef to the skillet and add tomato sauce. Reduce heat to simmer.
When the squash is done it should remove easily with a fork.
Serve squash and spaghetti sauce with shredded cheese.
