Spaghetti Squash Casserole in the Shell recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Ingredients

1 spaghetti squash, halved and seeded
1 pound lean ground beef
½ cup finely chopped onion
½ cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup shredded Cheddar cheese

Nutrition Info

235.9 calories
carbohydrate: 12.8 g
cholesterol: 57.6 mg
fat: 12.5 g
fiber: 1.2 g
protein: 18 g
saturatedFat: 5.4 g
servingSize: -
sodium: 414 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan, pour in enough boiling water to come 1/2-inch up the sides of dish.

  2. Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven, cool until easily handled, 7 to 10 minutes.

  3. Reduce oven to 350 degrees F (175 degrees C). Scoop out squash, separate strands with a fork. Reserve shells.

  4. Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes, drain. Stir in garlic, basil, oregano, salt, and pepper, cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash, cook until liquid has evaporated, about 10 minutes.

  5. Fill squash shells with squash mixture using a slotted spoon, place in a shallow baking pan.

  6. Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese, bake until cheese is melted, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!

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