Spaghetti Squash Casserole 1

By learen

Ingredients

• 1 small spaghetti squash 1 1/2-2lbs
• 1/2 c water
• 1 lb ground beef
• 1/2 c chopped onion
• 1/2 c chopped sweet red pepper
• 1 clove garlic, minced
• 1 c canned diced tomatoes
• 1/2 t dried oregano
• 1/4 t salt
• 1/8 t pepper
• 1 c shredded mozzarella or cheddar cheese
• 1 T chopped fresh parsley

Preparation

Step 1

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 minor 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 and add tomatoes, oregano, salt, pepper, and squash.

Cook and stir for 1-2 min until liquid is absorbed. Transfer to an ungreased baking dish. Bake, uncovered at 350 for 25 min. Sprinkle with cheese and parsley.