Ingredients

• 1 spaghetti squash , halved and seeded
• 1 pound lean ground beef
• 0.5 cups finely chopped onion
• 0.5 cups minced bell pepper
• 1 clove garlic , minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 14.5 ounce
• 0.33 cups shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
2. 2 Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
3. 3 Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
4. 4 Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
5. 5 Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
6. 6 Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Nutrition per serving