Spaghetti Squash and Beef |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
1 spaghetti squash halved and seeded |
1 1/2 pound(s) ground beef |
1/2 cup(s) red onions diced |
2 clove(s) diced or crushed garlic |
1 green pepper diced |
1 red pepper diced |
1 can(s) diced tomatoes drained |
2 teaspoon(s) dried oregano |
2 teaspoon(s) dried basil |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground black pepper |
2 1/2 cup(s) cheddar cheese shredded |
Directions:
1. Place squash halves on a shallow baking dish, face down, with 1/4-1/2 inch of water in the pan. Bake at 375 degrees for 45 min, or until soft. Shred with a fork, and add to tomato mixture below. Decrease oven temp to 350 degrees.
2. Combine tomatoes, peppers, oregano, basil, salt and pepper in a large bowl, set aside.
3. Brown beef in a medium skillet, adding onion and garlic. Add to tomato mixture, and combine well.
4. Add 2 cups of cheese to beef mixture, and stir.
5. Place mixture into a casserole dish sprayed with cooking spray (pam, etc).
6. Bake in 350 degree oven for 25 min. Add 1/2 cup cheese to the top and bake for 5 minutes, or until the cheese is melted.
7. NOTE: you could substitute angel hair or thin spaghetti for the spaghetti squash. Just make 2 cups worth of pasta, slightly under done, and add to beef mixture.
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