Spaghetti Squash Casserole in the Shell
This spaghetti squash casserole makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash.
spaghetti squash, halved and seeded
1
lean ground beef
1
pound
finely chopped onion
½
cup
minced bell pepper
½
cup
garlic, minced
1
clove
dried basil
1
teaspoon
dried oregano
1
teaspoon
salt
½
teaspoon
ground black pepper
¼
teaspoon
diced tomatoes, drained
1
(14.5 ounce) can
shredded Cheddar cheese
⅓
cup
 Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, 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.
