Baked Spaghetti Squash with Beef and Veggies
Description
This delicious beef and veggies casserole recipe, with spaghetti squash, ground beef, bell peppers, and onion, is baked with tomatoes, herbs, and cheese.
Ingredients
•
1 spaghetti squash, halved and seeded
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1 pound ground beef
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1/2 cup diced green bell pepper
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1/2 cup diced red bell pepper
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1/4 cup diced red onion
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1 clove garlic, chopped
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1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 1/4 cups shredded sharp Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place squash, cut-sides down, on a baking sheet
3
Bake in the preheated oven until tender, about 40 minutes. Cool; scrape flesh into spaghetti-like strands using a fork. Set aside.
4
Reduce the oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
5
Cook and stir ground beef in a large skillet over medium heat until evenly browned and crumbly. Drain. Stir in bell peppers, red onion, and garlic; cook and stir until vegetables are tender.
6
Stir squash stands and tomatoes into beef mixture; season with oregano, basil, salt, and black pepper. Cook and stir until heated through. Off heat, stir in 2 cups cheese until melted. Transfer to the prepared casserole dish.
7
Bake in the preheated oven for 25 minutes. Sprinkle remaining ¼ cup cheese over top; continue baking until cheese is melted, about 5 minutes more.