I am always looking for new ways to use spaghetti squash. This recipe was excellent, and my husband said it was his favorite spaghetti squash recipe so far! I tweaked this recipe a little: I used half a bag of Morningstar Farms fake ground beef for the meat (just wanted to use the bag up), my red bell pepper went bad, so that was elimated, and I used white onion instead of red. This dish made the whole house smell so yummy! We all liked this one, and I can’t wait to have the leftovers for lunch tomorrow!
Baked Spaghetti Squash with “Beef” and Veggies
time needed: 1 hour, 50 min.
1 spaghetti squash, halved and seeded
1 pound ground beef (I used Morningstar Farms fake ground beef)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.