All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Ingredients

1 spaghetti squash, halved and seeded 1 pound lean ground beef ½ cup finely chopped onion ½ cup minced bell pepper 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground black pepper 1 (14.5 ounce) can diced tomatoes, drained ⅓ cup shredded Cheddar cheese

Nutrition Info

235.9 calories carbohydrate: 12.8 g cholesterol: 57.6 mg fat: 12.5 g fiber: 1.2 g protein: 18 g saturatedFat: 5.4 g servingSize: - sodium: 414 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan, pour in enough boiling water to come 1/2-inch up the sides of dish.
Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven, cool until easily handled, 7 to 10 minutes.
Reduce oven to 350 degrees F (175 degrees C). Scoop out squash, separate strands with a fork. Reserve shells.
Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes, drain. Stir in garlic, basil, oregano, salt, and pepper, cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash, cook until liquid has evaporated, about 10 minutes.
Fill squash shells with squash mixture using a slotted spoon, place in a shallow baking pan.
Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese, bake until cheese is melted, about 5 minutes.

6 servings

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!