Baked Spaghetti Squash with Beef and Veggies

This delicious casserole, with spaghetti squash, ground beef, bell peppers, and onion, is baked with tomatoes, herbs, and cheese until hot and bubbly.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 50 mins
• Calories: 399 Calories

Ingredients

• 1 clove garlic, chopped
• 1 pound ground beef
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 spaghetti squash, halved and seeded
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 cup diced green bell pepper
• 0.5 cup diced red bell pepper
• 0.25 cup diced red onion
• 2.25 cups shredded sharp Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Step 3

Place squash on a baking sheet

Step 4

Bake in the preheated oven until tender, about 40 minutes. Remove from heat, cool, and shred flesh with a fork. Set aside.

Step 5

Cook and stir ground beef in a large skillet over medium heat until evenly browned and crumbly. Drain, then mix in bell peppers, red onion, and garlic. Continue to cook and stir until vegetables are tender.

Step 6

Mix shredded squash and tomatoes into the skillet; season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove the skillet from heat. Mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.

Step 7

Bake in the preheated oven for 25 minutes. Sprinkle remaining 1/4 cup cheese over the top of casserole and continue baking until cheese is melted, about 5 minutes more.