Spaghetti Squash Casserole in the Shell
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Spaghetti Squash Casserole in the Shell

1. Spaghetti squash, halved and seeded - 1
2. Lean ground beef - 1 pound
3. Finely chopped onion - ½ cup
4. Minced bell pepper - ½ cup
5. Garlic, minced - 1 clove
6. Dried basil - 1 teaspoon
7. Dried oregano - 1 teaspoon
8. Salt - ½ teaspoon
9. Ground black pepper - ¼ teaspoon
10. Diced tomatoes, drained - 1 (14.5 ounce) can
11. Shredded Cheddar cheese - ⅓ cup

How to cook deliciously - Spaghetti Squash Casserole in the Shell

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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

6. Stage

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