Spaghetti Squash Beef Casserole recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Ingredients
- 2 teaspoons butter, melted 1 spaghetti squash, halved and seeded 1 pound ground beef 1 (14.5 ounce) can diced tomatoes, drained ½ (8 ounce) package sliced fresh mushrooms ¼ cup diced red onion ¼ cup diced green bell pepper 1 clove garlic, chopped ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon salt ¼ teaspoon ground black pepper 1 pinch dried thyme 2 ½ cups shredded mozzarella cheese 1 cup crushed buttery round crackers (such as Ritz®)
Nutrition Info
- 299.5 caloriescarbohydrate: 25.8 gcholesterol: 37.1 mgfat: 16.1 gfiber: 1.4 gprotein: 12.7 gsaturatedFat: 4.9 gservingSize: -sodium: 464.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash Beef Casserole
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Brush butter lightly over squash halves. Cover with aluminum foil.
Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
Preheat a large skillet over medium heat. Add ground beef, cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme, cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
Scrape squash flesh into the skillet, mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese, top with crushed crackers.
Bake in the preheated oven until golden brown, about 40 minutes.