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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 spaghetti squash casserole recipe at a cooking class, and I've made it many times since. It's unique and tasty. —Mina Dick, Boissevain, Manitoba
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 cup canned diced tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon chopped fresh parsley
Directions
- 1. Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place cut side down in baking dish; add water. Cover; bake until the squash is easily pierced with a fork, 20-30 minutes. When cool enough to handle, scoop out squash, separating strands with a fork. Reduce oven temperature to 350°.
- 2. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender, 5-7 minutes; drain. Add tomatoes, oregano, salt, pepper and squash. Cook and stir until the liquid is absorbed, 1-2 minutes.
- 3. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes before serving.
Nutrition Facts
1-1/3 cups: 411 calories, 20g fat (9g saturated fat), 92mg cholesterol, 488mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 31g protein.
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