Spaghetti Squash, Beef and Sauteed Vegetables Casse

Name: Spaghetti Squash, Beef and Sauteed Vegetables Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each spaghetti squash halved and seeded; 1 pound beef ground; 1 small green bell peppers diced; 1 small sweet red bell peppers diced; 1/2 small red onion diced; 2 cloves garlic or to taste, minced or crushed; 14 1/2 ounces tomatoes, canned italian style, diced and drained, 1 can; 3/4 teaspoon oregano dried; 1 teaspoon basil dried; 1 x salt or to taste; 1 x black pepper freshly ground to taste; 2 cups cheddar cheese shredded, prefer sharp

Servings: persons

1 each spaghetti squash halved and seeded
1 pound beef ground
1 small green bell peppers diced
1 small sweet red bell peppers diced
1/2 small red onion diced
2 cloves garlic or to taste, minced or crushed
14 1/2 ounces tomatoes, canned italian style, diced and drained, 1 can
3/4 teaspoon oregano dried
1 teaspoon basil dried
1 x salt or to taste
1 x black pepper freshly ground to taste
2 cups cheddar cheese shredded, prefer sharp

1
Preheat oven to 375F (190C).
2
Set squash on a baking sheet, and bake 40 to 50 minutes until you can easily insert a fork or a sharp knife into the skin.
3
Remove from oven, let cool enough to handle, then remove strands with a fork in a medium bowl.
4
Reduce oven temperature to 350F (180C).
5
Coat a casserole dish with cooking spray.
6
Add a little bit vegetable oil or cooking spray n a skillet over medium heat.
7
Add the ground beef and cook until evenly brown.
8
Drain well, and stir in the green pepper, red pepper, red onion, and garlic.
9
Continue to cook and stir until vegetables are tender.
10
Stir in the strands from the squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper.
11
Cook and stir until heated through.
12
Remove skillet from heat, and stir in 1 3/4 cups cheese until melted.
13
Transfer to the prepared casserole dish.
14
Bake 25 minutes.
15
Top with remaining cheese, and continue baking 5 minutes, until cheese melts.
16
Serve warm.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each spaghetti squash halved and seeded, 1 pound beef ground, 1 small green bell peppers diced, 1 small sweet red bell peppers diced, and more.

Yes, Spaghetti Squash, Beef and Sauteed Vegetables Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash, Beef and Sauteed Vegetables Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions