- 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 cup canned diced tomatoes
- 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
- 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.
Reviews for Spaghetti Squash Casserole
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"Since some of the reviews suggested adding pasta or pizza sauce because it was dry, I added a jar of pizza sauce. It was good and I will make it again."
"Substituted the ground beef for ground elk and was really good! Make sure to add a little extra seasoning and tomato juices as it can be slightly bland/dry."
"Excellent!! I had absolutely no leftovers."
"Very good recipe! I can't eat cheese so left it off and it was still wonderful!"
"This recipe is a great starting point. I have made it 6 times now and I do it different each time. Last time I used Italian sausage and double the meat, I use jar spaghetti sauce and last of all I put the cheese on before it goes in the oven. It comes out kinda like a lasagna. My kids even eat it."