Description
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!
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
Instructions
- 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.
- Bake in the preheated oven until squash is tender
- 40 to 45 minutes. Remove from oven; cool until easily handled
- 7 to 10 minutes.
- Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
- 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.
- Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
- Bake in the preheated oven until flavors combine
- about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted
- about 5 minutes.
Prep Time: 25 mins
Cook Time: 1 hr 19 mins
Total Time: 1 hr 51 mins
Servings: 6