Baked Spaghetti Squash with Beef and Veggies

Recipe View Preheat oven to 375 degrees F (190 degrees C).

Recipe View Place squash on a baking sheet, and bake for approximately 40 minutes, or until tender. A fork should easily pierce the flesh. Remove from heat, cool slightly, and shred the pulp with a fork, creating spaghetti-like strands.

Recipe View Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish to prevent sticking.

Recipe View In a large skillet over medium heat, cook the ground beef until evenly browned, breaking it up with a spoon as it cooks. Drain off any excess grease. Add the diced green pepper, red pepper, red onion, and garlic to the skillet. Continue to cook and stir until the vegetables are tender, about 5-7 minutes.

Recipe View Mix the shredded spaghetti squash and drained diced tomatoes into the skillet with the beef and vegetables. Season with dried oregano, dried basil, salt, and pepper. Cook and stir until everything is heated through, about 3-5 minutes.

Recipe View Remove skillet from heat. Stir in 2 cups of the shredded Cheddar cheese until it is melted and incorporated into the mixture. Transfer the mixture to the prepared casserole dish.

Recipe View Bake in the preheated oven for 25 minutes. Sprinkle the remaining 0.25 cup of cheese evenly over the top of the casserole. Continue baking for an additional 5 minutes, or until the cheese is melted and bubbly and the casserole is heated through.