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Spaghetti Squash Casserole

Posted By On September 12, 2012 @ 1:22 pm In Casseroles

Ingredients

  • 1 small spaghetti squash (1 1/2 to 2 pounds)
  • 1/2 cup water
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1 cup canned diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella or cheddar cheese
  • 1 tablespoon chopped fresh parsley

Directions

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1 1/2-quart baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

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