Baked Spaghetti Squash with Beef and Veggies

1 spaghetti squash, halved and seeded
1 lb ground beef
1/2 c diced green peppers
1/2 c diced red peppers
1/4 c diced red onion
1 clove garlic, chopped
1 (14.5 oz) can Italian-style diced tomatoes, drained
1/2 t dried oregano
1/2 t dried basil
1/4 t salt
1/4 t pepper
2 1/4 c shredded cheddar cheese
Preheat oven to 375 degrees. Place squash on a bkaing sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Reduce oven temp to 350. Lightly grease a casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in peppers, onion and garlic. Continue to cook and stir until veggies are tender. Mix the shredded squash and tomatoes into skillet, and season with oregano and basil, salt and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 c cheese until melted. Transfer to prepared casserole dish. Bake 25 minutes in oven. Sprinkle with remaining cheese and cook 5 more minutes.