1. Preheat oven to 400°.
2. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place squash, cut sides down, on a foil-lined baking sheet. Pierce squash multiple times with a fork. Bake at 400° for 45 minutes or until squash is very tender. Cool squash 10 minutes.
3. While squash bakes, heat a medium nonstick skillet over medium-high heat; coat pan with cooking spray. Add ground round; cook 4 minutes or until browned, stirring to crumble. Drain and place in a food processor.
4. Remove cooked squash from skins, and place in food processor with ground round. Process until desired consistency.
Beef and Veggies Variation: Stir 2 servings Green Beans into Basic Beef Dinner or add 1/2 cup cooked green beans to squash and beef in food processor before processing. Yield: 2 cups or 4 (1/2-cup) servings.