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Spaghetti Squash Casserole in the Shell
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Savory spaghetti squash casserole with ground beef, onion, bell pepper, and baked squash served in its shell.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 1 pound lean ground beef
  • 0.5 cup finely chopped onion
  • 0.5 cup minced bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 0.33333334326744 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Arrange the squash halves, flesh-side down, in a baking pan and pour boiling water into the pan until it reaches halfway up the sides of the dish.
  • Bake the squash in the preheated oven until tender, for 40 to 45 minutes. Remove and cool for 7 to 10 minutes before handling.
  • Preheat the oven to 350 degrees F (175 degrees C), then use a fork to separate the strands of the squash and reserve the shells.
  • In a skillet over medium heat, sauté beef, onion, and bell pepper until the meat is cooked through, about 5 minutes; drain any excess liquid. Stir in garlic, basil, oregano, salt, and pepper and cook until aromatic, about 2 minutes. Add tomatoes and heat through, about 2 minutes. Mix in squash and cook until liquid has evaporated, around 10 minutes.
  • Use a slotted spoon to generously stuff the squash shells with the squash mixture, then transfer them to a shallow baking pan.
  • Bake in the preheated oven for 15 minutes until flavors meld. Then, sprinkle with Cheddar cheese and bake for another 5 minutes until cheese is melted.

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