Ingredients:
1 spaghetti squash, halved and seeded
1 lb ground beef
½ cup green bell pepper, diced
½ cup red bell pepper, diced
¼ cup red onion, diced
1 clove garlic, minced
1 can Italian-style diced tomatoes (14.5 oz),
drained
½ tsp dried oregano
½ tsp dried basil
¼ tsp each salt and pepper
1 cups shredded cheddar cheese
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Preheat oven to 375 degrees.
Place squash on baking sheet lined with aluminum
foil. Bake for about 40 – 50 minutes (squash till
be fork tender and easy to shred). Remove from oven
and allow to cool so it can be shredded. Reduce
oven temperature to 350 degrees. Spray 2 – 2 ½ qt
casserole dish with cooking spray. In a large
skillet, brown the ground beef. Drain and mix in
green bell pepper, red bell pepper, red onion and
garlic. Continue to cook until veggies are tender.
Mix the shredded squash and tomatoes with the beef
mixture. Add oregano, basil, salt and pepper. Cook
until heated through. Remove from heat and mix in 1
½ cups shredded cheese. Place in prepared casserole
dish. Cook for 25 minutes. Sprinkle with remaining
½ cup shredded cheese and cook for about 5 minutes
(until cheese is melted).
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