Baked Spaghetti Squash with Beef and Veggies

asian european greek italian korean middle eastern region thai main savory umami hard fast

Prep

30 min

Cook

92 min

Total

122 min

Ingredients (12)

1 spaghetti squash, halved and seeded g

1 pound ground beef g

½ cup diced green bell pepper g

½ cup diced red bell pepper g

¼ cup diced red onion g

1 clove garlic, chopped g

1 (14.5 ounce) can Italian-style diced tomatoes, drained g

½ teaspoon dried oregano g

½ teaspoon dried basil g

¼ teaspoon salt g

¼ teaspoon ground black pepper g

2 ¼ cups shredded sharp Cheddar cheese, divided g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Place squash on a baking sheet

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

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

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.

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.

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.