This dish is a beef and cheese casserole with baked spaghetti squash, peppers, and onions.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 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
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- 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.
- 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.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
- You can use bulk sausage instead of ground beef if you prefer.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 15 g |
| Sodium | 590 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great low fat dish!!!!!! Loved it. It is now in my rotation.
Loved this recipe as a base; I used Italian seasoning and smoked chicken sausages (just because that’s what i had in available…) which i sliced and added to the vegis near the end of cooking. Will make this again, but will plan to use ground turkey instead.
Its been years since I’ve had spaghetti squash. My granny used to make it for us as kids. I found this recipe and it turned out great.
I loved this recipe and so did my girls! We omitted the onion just because we don’t like onions
This was very tasty. I added about 1/2 tomato sauce to the mixture, it was leftover from canning sauce earlier in the day. My husband and I both enjoyed it and it’s going into our dinner rotation. Thanks for a really good recipe
tasty and quick kids had no idea they were eating spaghetti squash
I swapped out the beef for a sweet Italian turkey sausage that I skinned and cooked as though it was a ground beef. This was a huge winner in our house. No other changes made. We will definitely make this again!
Followed recipe fairly closely, at least until I didn’t have all the ingredients. Used less chopped pepper than the recipe called for, but added sliced portobello mushrooms. The squash wasn’t that large but after mixing the ingredients the skillet was quite full… so about a cup and a half squash for something else. Didn’t have enough cheddar so used a cheddar/Colby mix. In my opinion the seasonings could be jacked up a little, but my wife thought it was about right. I think you could experiment with other seasonings (Cajun) or cheeses (Italian blend) to personalize it. If you use a cast iron skillet this could be a one pot meal. We felt like the leftovers warmed in the microwave were even better!!
Family pleaser! Great comfort food!
This is a great recipe! I am trying to eat more vegetables and this recipe meets all the requirements. I sautéed the veggies and set aside some chopped zucchini and yellow squash. I layered the sautéed veggies, cheddar cheese and zucchini and squash like a lasagna then baked it for 30 minutes. At the end, I topped it with some shaved parmigiana reggiano from Whole Foods for some added zing. Yum!
This was good. Not difficult to prepare and I used ground turkey instead of the beef
I used Tex Mex shredded cheese. Definitely needed additional salt.
This is a delicious casserole. It was also easier to make than I had thought. My family and I just gobbled it on down.
Made some
Pleasantly surprised! I followed the exact recipe, except i poured out the extra tomato juice from the can, otherwise it would have been too watery. My husband and i both loved it, i gave it 10/10 and he gave it 8.5/10. Definitely will be making again!
This recipe was soooo good! The entire family raves about it and argued who was going to eat the leftovers the next day for lunch. I modified the recipe by adding fresh corn kernels and added some fresh Italian herbs to give it a boost of flavor. I also added an additional can of tomato sauce. Highly recommend this recipe.
Made pretty much as directed…except only had a red pepper, only had tomato sauce and used mozzarella cheese. Added some zucchini too. Delicious!
This is really good for a spaghetti squash recipe. I find spaghetti squash typically around a four out of five stars but this is much better than most so it gets a full five stars for me. My family and I really enjoyed the abundance of flavor in this recipe!
Very, very bland – Great potential, but even my Minnesota-born tastebuds were bored!
Very good, I also added 1/2tsp. Italian seasonings. Thanks for the nice recipe.
Not a fan. Considering I don’t remember ever cooking a spaghetti squash, I didn’t know what to expect. The flavors didn’t quite come together – despite adding (more than called for) salt, pepper, spices and garlic. I won’t make this exact dish again, but happy to have tried it. Thanks for inspiring me to try spaghetti squash! Will definitely bake another, but next time it will be a side with butter, cinnamon & nutmeg.