Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 spaghetti squash, halved and seeded (it usually makes 3-5 cups)1 pound ground beef1/2 cup diced green bell pepper1/2 cup diced red bell pepper1/4 cup diced red onion1 clove garlic, chopped1 (14.5 ounce) can Italian-style dicedtomatoes, drained**1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon ground black pepper
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and (optional: mix in 2 cups cheese until melted.) Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. (Optional: Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.)
*I can also melt cheese on this, but I leave that out because my daughter can't eat dairy.
**I also substitute fresh tomatoes, too, because canned tomatoes are sometimes a problem in a Candida diet,
Number of Servings: 6
Recipe submitted by SparkPeople user JENFLOWER.
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and (optional: mix in 2 cups cheese until melted.) Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. (Optional: Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.)
*I can also melt cheese on this, but I leave that out because my daughter can't eat dairy.
**I also substitute fresh tomatoes, too, because canned tomatoes are sometimes a problem in a Candida diet,
Number of Servings: 6
Recipe submitted by SparkPeople user JENFLOWER.
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 1.0 g
- Cholesterol: 33.4 mg
- Sodium: 183.9 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.5 g
- Protein: 18.1 g
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