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Spaghetti Squash Casserole Recipe

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This recipe for Spaghetti Squash Casserole is from 316 GRACE STREET, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large spaghetti squash (1 1⁄2 -2 lbs) 1⁄2 cup water
1 1⁄2 pounds ground beef
1⁄2 cup chopped onion
2 cups chopped red bell pepper divided 3 garlic cloves minced
2 cups canned diced tomatoes
1⁄2 Tsp. dried oregano
1 Tsp. salt
1⁄2 Tsp. Pepper
1 cup shredded mozzarella
1 cup shredded parmesan
3 Tabs. Fresh flat leaf parsley leaves, choppe
Directions:
Directions:
Cut squash in half lengthwise and scoop out seeds with spoon. Place with cut side down in a baking dish and add water filling about 1 inch of the dish. Cover pan in foil and bake at 375 for 40 minutes or until it is easily pierced with a fork. Shen cool enough to handle, use a fork to scoop squash out in strands.
In a skillet, cook beef until browned. Drain off any meat juices. Add onion, 1 cup of red bell pepper, garlic and sauté until softened. Add canned tomatoes, oregano, slate and pepper. Cook and stir for 3-5 minutes or unit liquid is reduced. Fold in Spaghetti squash to coat with meat sauce mixture. Fold in cheese reserving a little of parmesan to sprinkle over top. Transfer to an un-greased 9x12 baking dish. Top with remaining chopped bell pepper.
Bake covered at 350 for 25 minutes. Sprinkle with the remaining parmesan cheese (or add more!) and bake and additional 10 minutes. Remove from oven and sprinkle with parsley. Let stand a few minutes before serving.

 

 

 

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