Spaghetti squash casserole

1.0 cup, shredded Mozzarella Cheese, whole milk
3.0 tbsp Parmesan Cheese, shredded
1.0 tsp Oregano, ground
2.0 tbsp Basil
1.0 1tsp Coconut Oil
1.0 cup, chopped Carrots, raw
2.0 clove Garlic
1.0 cup, chopped Onions, raw
4.0 cup Spaghetti Squash
4.0 oz Ground beef, lean
2.0 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)

Puncture small spaghetti squash with knife. Place on plate in microwave and cook for 15 min. Remove and cut it in half. Set aside to cool. Cut vegetables into strips. Salute all vegetables in coconut oil till tender. Remove from pan. Add beef and cook until slightly pink. Add vegetables and canned tomatoes to pan. Season to taste. Remove seeds from squash. Using a fork pull spaghetti squash from shell and add to vegetables. Mix well. Heat oven to 350°. Coat 9x9 casserole dish with coconut oil. Add half vegetable mixture to dish. Add half the cheese to dish. Add rest of vegetable mix. Cover with remaining cheese. Cover and bake for 20 min. Uncover and bake 10 min. Remove from oven and let stand for five minutes before serving. Serving Size: 6 1- cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user LDEBOL.