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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have not tried this recipe. I got the recipe from a recipe chat board. Ingredients:
1 small spaghetti squash |
1/2 cup water |
1 lb ground beef |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1 garlic clove, minced |
14 1/2 ounces diced tomatoes with juice |
1/2 teaspoon oregano leaves |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 1/2 cups shredded cheddar cheese |
Directions:
1. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish.
3. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork.
4. When cool enough to handle, scoop out squash, separating strands with a fork.
5. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed.
6. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese.
7. Bake uncovered at 350° for 25 minutes.
8. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.
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