Spaghetti Squash Casserole Recipe photo by Taste of Home

Spaghetti Squash Casserole

Servings: 4 / Total Time: 1 hrs

Ingredients:

  • 1 small spaghetti squash (1-1/2 to 2 pounds)


  • 1/2 cup water


  • 1 pound ground beef


  • 1/2 cup chopped onion


  • 1/2 cup chopped sweet red pepper


  • 1 garlic clove, minced


  • 1 cup canned diced tomatoes


  • 1/2 teaspoon dried oregano


  • 1/4 teaspoon salt


  • 1/8 teaspoon pepper


  • 1 cup shredded mozzarella or cheddar cheese


  • 1 tablespoon chopped fresh parsley

Directions:

  1. Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place cut side down in baking dish; add water. Cover; bake until squash is easily pierced with a fork, 20-30 minutes. When cool enough to handle, scoop out squash, separating strands with a fork. Reduce oven temperature to 350°.


  2. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender, 5-7 minutes. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir until liquid is absorbed, 1-2 minutes.


  3. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes before serving.

Spaghetti Squash Casserole Recipe photo by Taste of Home