SPAGHETTI SQUASH CASSEROLE IN THE SHELL

Spaghetti Squash Casserole in the Shell image

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!

Provided by JBaudreau

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h51m

Yield 6

Number Of Ingredients 11

Ingredients

1 spaghetti squash, halved and seeded
1 pound lean ground beef
½ cup finely chopped onion
½ cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.8 g, Cholesterol 57.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 414 mg, Sugar 2.6 g