When the spaghetti squash has 10-15 minutes left, make the beef. Heat a large sauté pan
over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 3-4 minutes. Add diced peppers and let cook for another 2-3 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add taco seasoning and canned tomatoes and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.