Rating: 4.5 stars
244 Ratings
  • 5 star values: 168
  • 4 star values: 62
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0

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!

Recipe Summary

cook:
1 hr 19 mins
additional:
7 mins
total:
1 hr 51 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

236 calories; protein 18g; carbohydrates 12.8g; fat 12.5g; cholesterol 57.6mg; sodium 414mg. Full Nutrition
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