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My review
Spaghetti Squash Casserole in the Shell
JBaudreau
"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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Ingredients
1 h 51 m servings 236 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- Any ground meat can be substituted for ground beef. You can substitute mozzarella cheese instead of Cheddar.
- As a side dish this can serve 8 to 10, or it can be used as a main dish and serve 4 to 6.
Nutrition Facts
Per Serving: 236 calories; 12.5 g fat; 12.8 g carbohydrates; 18 g protein; 58 mg cholesterol; 414 mg sodium. Full nutrition
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Reviews
Read all reviews 92119 Ratings
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Most helpful positive review
10/24/2017
Spaghetti squash can be very difficult to cut in half so I poked it with a few pricks of a fork and microwaved it for five minutes and then just let it sit for about 10 to 15 minutes and it was ...
Most helpful critical review
1/28/2018
Made it per the recipe - was pretty bland.
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10/24/2017
Spaghetti squash can be very difficult to cut in half so I poked it with a few pricks of a fork and microwaved it for five minutes and then just let it sit for about 10 to 15 minutes and it was ...
3/19/2017
Very good! Loved it. Made a few changes. Used more onion, bell pepper and garlic. Added one container baby bella mushrooms. Sauteed onions & garlic then added shrooms and bell pepper w/a tin...
6/4/2017
To tell the truth, I was hesitant to try this because I had memories of boiled, mushy squash from childhood. My wife convinced me to try spaghetti squash... love won out and I made the dish as p...
10/31/2017
I just harvested 30 spaghetti squash out of my garden before the 1st freeze. I managed to give away 8 of them, but now I need to try new recipes. This was very good, but I added chili powder, ...
8/14/2016
Fantastic! This comes together so easily and effortlessly. The instructions are easy to follow and fool-proof. I added some zucchini and carrots to the meat mixture and used Parmigiano Reggiano ...
1/4/2018
I am not vegetarian but I made this meatless and it came out absolutely fantastic! I added more onion and more peppers actually almost a little more of everything to take up the space of the mi...
11/27/2017
This was a hit at our house! I tried the recipe exactly as written although I opted to use a casserole dish instead of the squash shells. Next time I will try doubling the garlic, peppers & onio...
9/2/2017
This is a very tasty recipe. I'd drain the tomatoes before adding them next time. Maybe add red pepper flakes to the seasonings.