Baked Spaghetti Squash Recipe with Beef and Vegetables

Ingredients

• 1 spaghetti squash, halved and seeded
• 1 pound ground beef
• 0.5 cup diced green bell pepper
• 0.5 cup diced red bell pepper
• 0.25 cup diced red onion
• 1 clove garlic, chopped
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2.25 cups shredded sharp Cheddar cheese

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Place the spaghetti squash, cut-sides down, on a baking sheet.
3. Bake in the preheated oven for approximately 40 minutes, or until the squash is tender. Let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Set aside.
4. Reduce the oven temperature to 350 degrees F (175 degrees C). Lightly grease your favorite casserole dish.
5. In a large skillet over medium heat, cook and stir the ground beef until it's evenly browned and crumbly. Drain off any excess grease. Add the bell peppers, red onion, and garlic to the skillet; cook and stir until the vegetables are tender.
6. Stir the spaghetti squash strands and tomatoes into the beef mixture. Season with oregano, basil, salt, and black pepper to taste. Cook and stir until everything is heated through. Remove from heat and stir in 2 cups of cheese until melted and well combined. Transfer the mixture to the prepared casserole dish.
7. Bake in the preheated oven for 25 minutes. Sprinkle the remaining ¼ cup of cheese evenly over the top. Continue baking until the cheese is melted and bubbly, about 5 minutes more.

Nutrition

• Calories: 399 kcal
• Fat Content: 26 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 590 mg
• Protein Content: 27 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g