Spaghetti Squash Beef Casserole

Spaghetti Squash Beef Casserole
  • 1 small spaghetti squash
  • ½ c water
  • 1 pound ground beef
  • ½ c chopped onion
  • ½ c chopped red bell pepper
  • ¼ c chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • ½ t oregano
  • ¼ t salt
  • ⅛ t pepper
  • 2½ c shredded cheddar cheese
  1. Cut spaghetti squash in half lengthwise and scoop out seeds.
  2. Place squash, cut side down, in a baking dish. Cover and bake at 375 degrees for about 30 minutes or until tender and easily pierced with a fork.
  3. When cool enough to handle, scoop out squash, separating strands with a fork.
  4. In a large skillet, cook beef, onion, red and green pepper, and garlic until meat is browned and vegetables are tender. Drain off fat.
  5. Add tomatoes, oregano, salt, pepper, and squash to skillet. Continue to cook and stir for about 2 minutes or until liquid is absorbed.
  6. Transfer mixture to a 1½ quart ungreased casserole. Stir in 1½ c shredded cheese.
  7. Bake uncovered at 350 degrees for 25 minutes.
  8. Sprinkle with the remaining 1 c cheese and cook for 5 minutes longer, or until cheese is melted.
"This recipe is a staple in our house. Instead of using ground beef, we use an Italian style ground turkey and it is delicious." - Heather Fenicle