Ingredients

• 1 spaghetti squash , halved and seeded
• 1 pound ground beef
• 0.5 cups diced green bell pepper
• 0.5 cups diced red bell pepper
• 0.25 cups diced red onion
• 1 clove garlic , chopped
• 1 , 14.5 ounce
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2.25 cups shredded sharp Cheddar cheese , divided

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash on a baking sheet
3. 3 Bake in the preheated oven until tender, about 40 minutes. Remove from heat, cool, and shred flesh with a fork. Set aside.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
5. 5 Cook and stir ground beef in a large skillet over medium heat until evenly browned and crumbly. Drain, then mix in bell peppers, red onion, and garlic. Continue to cook and stir until vegetables are tender.
6. 6 Mix shredded squash and tomatoes into the skillet; season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove the skillet from heat. Mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
7. 7 Bake in the preheated oven for 25 minutes. Sprinkle remaining 1/4 cup cheese over the top of casserole and continue baking until cheese is melted, about 5 minutes more.

Nutrition per serving