Baked Spaghetti Squash with Beef and Veggies

4.5
(568)

Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.

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Prep Time:
25 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 50 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 spaghetti squash, halved and seeded

  • 1 pound ground beef

  • ½ cup diced green bell pepper

  • ½ cup diced red bell pepper

  • ¼ cup diced red onion

  • 1 clove garlic, chopped

  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 ¼ cups shredded sharp Cheddar cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.

  3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

  4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.

  5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.

  6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Cook's Note:

You can use bulk sausage in place of the ground beef, if you prefer.

Nutrition Facts (per serving)

399 Calories
26g Fat
13g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 399
% Daily Value *
Total Fat 26g 34%
Saturated Fat 15g 73%
Cholesterol 100mg 33%
Sodium 590mg 26%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 27g
Vitamin C 36mg 182%
Calcium 435mg 33%
Iron 4mg 21%
Potassium 494mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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