Spaghetti Squash with Meat Sauce

6  cups		medium spaghetti squash (about 8 inches)
1  cup		water
1  lb.		ground beef
1/2  cup		large onion, chopped
1/2  cup		medium green pepper, chopped
1  teaspoon		garlic powder
2  teaspoons		dried basil
1-1/2  teaspoons		dried oregano
1  teaspoon		salt
1/2  teaspoon		pepper
1  teaspoon		1/4 to chili powder
28  ounces		tomato puree
1/2  cup		grated Parmesan cheese, divided

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Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; saute until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan. Yield: 6 servings.