Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash with the cut side facing down on a baking sheet for about 30 minutes, or until the flesh of the squash can be easily shredded with a fork. When the squash is finished, remove from the oven and scrape the flesh out with a fork into a bowl. Measure out 3 cups and reserve any extras for another meal. Add 1/4 teaspoon of salt (optional) and the basil leaves to the 3 cups of spaghetti squash, and mix to combine.
While the squash is cooking, combine the ground beef with the tomatoes, scallions, water, paprika, pepper, and 1/4 teaspoon of salt into a pot. Bring to a boil over medium-high heat, stirring constantly. Once the mixture begins to boil, reduce the heat to a medium-low and simmer for about 30 minutes.
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