Preheat oven to 400F. Slice squash open lengthwise, remove seeds, and place on baking sheet flesh down.
Bake 30-40 minutes until skin is lightly browned and can be pierced through with knife.
Remove from oven, and fork out spaghetti-shreds onto plates.
While squash is cooking in oven, in pan over medium heat, sauté oil and garlic until lightly browned. Add oregano, basil, and ground beef.
Once cooked, stir in all chopped vegetables and remaining ingredients and reduce heat to medium-low until liquid from tomatoes has reduced into a thicker sauce, about 25 minutes.
Serve and enjoy!