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Spaghetti Squash Casserole Recipe

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This recipe for Spaghetti Squash Casserole is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced red bell pepper
½ cup diced orange or yellow bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14 ounce) can of diced tomatoes, drained
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
2¼ cups shredded cheddar cheese
Directions:
Directions:
Bake squash in 375 degree oven for 40 minutes or until tender. Remove, cool, and shred pulp with fork. Set aside.

Reduce oven temperature to 350. Lightly grease casserole dish.

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

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 of cheese until melted. Transfer to the prepared casserole dish.

Bake 25 minutes in the preheated oven. Sprinkle with the remaining cheese, and continue baking 5 additional minutes, until cheese is melted.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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