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Ingredients
- 1 small spaghetti squash
- 1/2 cup water
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 can diced tomatoes, with liquid (14.5 ounces)
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Cheddar cheese
Details
Servings 4
Preparation
Step 1
1. Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.
2. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed.
3. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.
Notes: Excellent and easy! I gave it a 10 (David an 8)
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