Autumn Spaghetti Squash Beef Casserole

The cooler weather signals the start of casserole season. The recipe is a high-fiber, low-carb spaghetti squash casserole, which is a timely dish as local produce availability begins to wane. To make it healthier, the recipe suggests using ground turkey instead of beef, and it's customizable with your choice of herbs and cheese.

Ingredients

1 medium spaghetti squash
1 pound lean ground beef
3/4–1 cup diced Spanish onion
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 cup (or more) grated mozzarella cheese
4 cloves garlic, minced
1 14.5 ounce can of diced tomatoes
2.5 tbls of olive oil (or avocado oil)
Salt, generous pinch
1/2 tsp black pepper
1 tbls Italian seasonings
Chopped fresh parsley

Steps

Preheat your oven to 400 degrees F.
Cut your spaghetti squash in half, rub with 1 tbls of olive oil and roast on a baking sheet for 35-40 mins.
Using a fork, pull out the squash strings and add them to a mixing bowl.
Reduce oven temperature to 375 degrees F.
Heat remaining oil in a large skillet over medium heat. Add the beef, onion, peppers, salt, and black pepper. Cook until meat is browned.
Add the drained tomatoes, garlic, Italian seasoning and cook until the liquid from the tomatoes has evaporated.
Using tongs or a slotted spoon, transfer the mixture to a baking dish and add the cheese. Bake for 20-30 minutes.
Remove from oven, garnish with parsley and serve.

Autumn Spaghetti Squash Beef Casserole

Total time

Servings

Ingredients

Steps

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