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Preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down in a baking dish and add water. Cover and bake for 20 to 30 minutes or until the squash is easily pierced with a fork. Remove the squash from the oven. Once the squash is cool enough to handle, scoop out the strands and separate them with a fork. Lower the oven temperature to 350°.
In a skillet, saute the beef, onion, red pepper and garlic until the meat is browned and the vegetables are tender, five to seven minutes. Then, drain the grease. Stir in the tomatoes, oregano, salt, pepper and squash. Cook and stir until the liquid is absorbed, another one to two minutes.
Transfer the contents of the skillet to an ungreased 1-½-quart baking dish. Bake, uncovered, for 25 minutes. Remove the casserole from the oven, then garnish the top with cheese and fresh parsley. Let the casserole rest for a few minutes before slicing and serving.
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