Baked Spaghetti Squash with Beef and Veggies
I was surprised at the reviews this got from The Mr. I was hesitant to serve spaghetti squash to him, which is why I found a recipe that also included meat. :) I used ground beef, but you could make this meal even healthier by substituting ground turkey or chicken. And even healthier still by decreasing the amount of meat and increasing the amount of spaghetti squash and veggies.
1 large spaghetti squash, halved and seeded
1 lb. ground beef
1/2 c. diced green bell pepper
1/2 c. diced red bell pepper
1/4 c. diced red onion
1 clove garlic, chopped
1 (14.5 oz.) can diced tomatoes, drained
1/2 t. dried oregano
1/2 t. dried basil
1/4 t. salt
1/4 t. black pepper
2-1/4 c. shredded cheddar cheese
Preheat oven to 375 degrees.
Place squash on a baking sheet and bake for 40-45 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees.
Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown; drain if needed. Mix in green bell pepper, red bell pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet; season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat and mix in 2 cups of cheddar cheese until melted. Transfer to prepared casserole dish.
Bake 25 minutes and then sprinkle with remaining 1/4 cup cheese. Bake 5 minutes longer, until cheese is melted.