Preheat oven to 350 degrees.
Cut the squash in half longwise.
Scoop out all the seeds, spray with cooking spray, and lay cut side down on a baking sheet.
Bake squash in the oven for 45 minutes.
Meanwhile, drizzle oil in a large pan over medium heat and saute onion and garlic for about 2 minutes.
Add ground beef and cook until meat is no longer pink, drain, and return to pan.
Stir in crushed tomatoes, Italian seasoning, sugar, salt, jalapeno salt, and pepper and bring to a boil.
Reduce heat and allow the sauce to simmer until the spaghetti squash is finished baking.
Stir in parmesan cheese and 2 tbsp fresh basil with the sauce.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork into a large bowl.
Add the meat mixture and toss to combine.
Spoon the mixture into a 9x13 baking dish and top with mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove the foil and bake another 10 minutes.
Top with remaining basil.
Serve and enjoy.