Spaghetti"less" and Spicy "Meat"sauce

Preheat oven to about 400 degrees Celsius. Take the spaghetti squash and cut off just the stem part. Then, take it and cut it lengthwise. There will be a whole bunch of seeds on the inside, but do not scoop them out just yet. Take the squash and put it into a baking dish and fill with enough water to cover the bottom by about 2 inches. Cover the dish and place it into the oven for about 40-45 minutes, or until a fork can easily be pierced through the outside. Once it's done cooking, drain the water and place the squash into a deep dish. Now is the time to scoop out the seeds. Once the seeds are out, take a fork, and start "scraping" the squash from top to bottom, so you start getting spaghetti like pieces. Empty the spaghetti into a colander and DRAIN WELL!!! I just usually let it sit in the colander for a good 5 minutes, shaking it once and awhile to get the water out.
Meanwhile, start making the "meat" sauce. I actually do this part while the squash is cooking. It's a bit more practical and you save time that way. Take the package of veggie ground and start frying it up in your pan. Once cooked, add the yellow bell pepper, carrots, onions, and garlic. Cook for about 2 minutes (I like my veggies to be crisp). Add the can of crushed tomatoes and gently stir it altogether. Once it start to bubble, add the maple syrup. I know that seems strange, but trust me! The maple syrup gives it a bit of a unique flavour, and it helps accentuate the spicy flavours. I say about 2-3 tablespoons, but you could always more or less, depending on your taste. Then add the rest of the spices, again, add more or less depending on your taste. Let the sauce sit for about 5 minutes.
Once done, take your spaghetti squash and place some onto a place. Add the sauce on top, and there you have it! Spaghetti"less" and spicy "meat"less sauce! Enjoy!