Thursday, January 6, 2011

Beef and Vegetable Baked Spaghetti Squash

Another squash recipe, this time for spaghetti squash. I can't believe I have never made a baked spaghetti squash casserole before, we all loved this, and no one missed actual pasta in the bake. This will definitely be a regular meal in our house.



1 spaghetti squash, halved and seeded
1 pound ground beef
1 diced green bell pepper
1 diced red onion
1 diced zucchini
8 oz cremini mushrooms, quartered
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes
3 tablespoons tomato paste
1 teaspoon worcester sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 1/4 cups mozzarella cheese
1.Preheat oven to 375.
2.Place squash on a baking sheet, drizzle with olive oil and season with salt and pepper and bake 45 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3.Reduce oven temperature to 350 and lightly grease a casserole dish.
4.In a skillet over medium heat, cook the ground beef until brown. Drain, and mix in the green pepper, red onion, garlic, zucchini, mushrooms and tomato paste. Continue to cook and stir until vegetables are tender.
5.Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, worcester sauce, salt, and pepper. Remove skillet from heat, and mix in 1 cup of cheddar and 1 cup of mozzarella cheese. Transfer to the prepared casserole dish.
6.Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

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2 comments:

Amanda and Hud said...

Thank you for this recipe! I had never had spaghetti squash, but always wanted to try it. I left out the mushrooms & it was delicious. My husband and I enjoyed it very much. Thanks!!!

Kate said...

This sounds very yummy, thanks for posting it!