Instead of spaghetti, use spaghetti squash to make this cheesy and succulent casserole that also has browned beef and sauteed vegetables, which is much lower in calories and gluten free.
YIELD
6 servingsPREP
15 minCOOK
90 minREADY
2 hrsIngredients
Directions
Preheat oven to 375℉ (190℃).
Set squash on a baking sheet, and bake 40 to 50 minutes until you can easily insert a fork or a sharp knife into the skin.
Remove from oven, let cool enough to handle, then remove strands with a fork in a medium bowl.
Reduce oven temperature to 350℉ (180℃).
Coat a casserole dish with cooking spray.
Add a little bit vegetable oil or cooking spray n a skillet over medium heat.
Add the ground beef and cook until evenly brown.
Drain well, and stir in the green pepper, red pepper, red onion, and garlic.
Continue to cook and stir until vegetables are tender.
Stir in the strands from the squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper.
Cook and stir until heated through.
Remove skillet from heat, and stir in 1 ¾ cups cheese until melted.
Transfer to the prepared casserole dish.
Bake 25 minutes.
Top with remaining cheese, and continue baking 5 minutes, until cheese melts.
Serve warm.
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