Italian Spaghetti Squash Casserole (Boats)

By ctaubenheim

Ingredients

• 1 medium spaghetti squash ( 2 - 2 1/2lbs)
• 1 lb. ground beef
• 1/2 cup chopped onion
• 1 cup chopped bell pepper
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 can (14 1/2oz) diced tomatoes with basil, oregano & garlic, drained
• 1 can (14 1/2oz) diced tomatoes with zesty, mild green chilies, drained
• 1 small jar pizza sauce
• 2/3 cup shredded mozzarella cheese

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 375 for 30-40 minutes or until tender. Meanwhile, in a skillet over medium heat, cook beef, onion and pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes & pizza sauce; cook and stir until liquid reduces - about 10 minutes or so. When squash is done and cool enough to handle, scoop out squash, separating strands with a fork (if desired, save the shells to use as boats to serve mixture in.) Add squash to meat mixture, mix well and pour into a 9 x 13 size casserole dish or pan. Bake at 350 for 15 minutes. Sprinkle with cheese; return to the oven for 5 minutes or until cheese is melted.