Preheat the oven to 400°F

Remove the stem from the spaghetti squash with a sharp knife, and cut the squash in half, lengthwise

Scoop the seeds out, and place the squash on a baking sheet

Bake for 45 minutes

Meanwhile, heat a large soup pot on medium heat

Add 1 teaspoon of coconut oil to the pot, followed by the garlic and onion

Add the ground beef, and stir constantly,

Once the meat is browned and the onions and garlic are translucent, add the cherrt balsamic vinegar, and stir constantly

Add the diced tomatos, salt, and pepper, and continue to stir until evenly combined

Add the basil and oragano, and stir to combined

Turn the heat down to low, cover, and simmer until the spaghetti squash is done

Once the spaghetti squash has cooled a bit, scoop out the inside with a fork, and plate the dish.