Spaghetti Squash Casserole in the Shell

Name: Spaghetti Squash Casserole in the Shell
Total time: 105
Yield: 6
Ingredients: 1 spaghetti squash, halved and seeded; 1 pound lean ground beef; 0.5 cup finely chopped onion; 0.5 cup minced bell pepper; 1 clove garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 (14.5 ounce) can diced tomatoes, drained; 0.33333334326744 cup shredded Cheddar cheese

Recipe by JBaudreau from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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1 spaghetti squash, halved and seeded
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1 pound lean ground beef
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0.5 cup finely chopped onion
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0.5 cup minced bell pepper
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1 clove garlic, minced
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1 teaspoon dried basil

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1 teaspoon dried oregano
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1 (14.5 ounce) can diced tomatoes, drained
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0.33333334326744 cup shredded Cheddar cheese

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.