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Spaghetti Squash Casserole

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
6-8 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1 small spaghetti squash (1-1/2 to 2 pounds)
  • 1/2 cup water
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomatoes with liquid, cut up
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella or cheddar cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Cut squash in half lengthwise; scoop out seeds. Place with cut side
  • down in a baking dish; add water. Cover and bake at 375° for
  • 20-30 minutes or until it is easily pierced with a fork. When cool
  • enough to handle, scoop out squash, separating the strands with a
  • fork. In a skillet, cook beef, onion, red pepper and garlic until
  • meat is browned and the vegetables are tender. Drain; add tomatoes,
  • oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or
  • until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking
  • dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the
  • cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
© Taste of Home 2009 Tasteofhome Logo

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Spaghetti Squash Casserole (continued)

Nutrition Facts: 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein.
© Taste of Home 2009 Tasteofhome Logo