Spaghetti Squash Beef Casserole recipe

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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 calories
carbohydrate: 25.8 g
cholesterol: 37.1 mg
fat: 16.1 g
fiber: 1.4 g
protein: 12.7 g
saturatedFat: 4.9 g
servingSize: -
sodium: 464.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Brush butter lightly over squash halves. Cover with aluminum foil.

  3. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until golden brown, about 40 minutes.

Recipe Yield

8 servings

Recipe Note

Yummy spaghetti squash dish!

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