Cut spaghetti squash in half, remove all seeds, and place face down onto a plate.

Place spaghetti squash in the microwave for around 10 min. or until soft enough to fork into spaghetti strands.

Preheat oven to 375º F.

In an oven safe skillet over medium heat, add and mix beef, chicken, peppers, onions, and garlic.

Cook until brownish or completely cooked through where onions and peppers are soft.

Mix in basil and remove from heat.

Add and mix in tomato sauce.

In a separate bowl, add and whisk eggs.

Add eggs and spaghetti squash into tomato sauce skillet mixture.

Place mixture into a baking dish or place skillet directly in the oven and cover with foil.

Bake for around 30-40 minutes.

Carefully remove and let cook before eating.

Evenly divide recipe into 8 servings to come as close as possible to the given macros.