Why You’ll Love This Recipe
- A nutritious twist on classic baked casseroles.
- Packed with savory flavors from the beef, veggies, and spices.
- Gluten-free and low-carb thanks to the spaghetti squash.
- Great for meal prep or a family dinner.
- Cheese adds a rich, comforting finish to the dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 spaghetti squash, halved and seeded
- 1 pound ground beef
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ¼ cup diced red onion
- 1 clove garlic, chopped
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ¼ cups shredded sharp Cheddar cheese
directions
- Preheat the oven to 375°F (190°C).
- Place the halved and seeded spaghetti squash on a baking sheet. Bake for about 40 minutes, or until the squash is tender. Once done, remove from the oven and allow it to cool slightly. Shred the pulp with a fork to create spaghetti-like strands.
- Reduce oven temperature to 350°F (175°C) and lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until it’s evenly browned. Drain excess fat, then add the green bell pepper, red bell pepper, red onion, and garlic. Cook and stir until the vegetables are tender.
- Add the shredded spaghetti squash and drained diced tomatoes to the skillet. Season with oregano, basil, salt, and pepper, and cook until heated through.
- Remove the skillet from heat and mix in 2 cups of shredded cheese until melted and well combined.
- Transfer the mixture to the prepared casserole dish. Bake for 25 minutes.
- Sprinkle the remaining ¼ cup cheese on top and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
- Serve hot and enjoy!
Servings and timing
- Yields: 6 servings
- Prep time: 25 minutes
- Cook time: 1 hour 25 minutes
- Total time: 1 hour 50 minutes
Variations
- Add more veggies: Consider adding mushrooms, zucchini, or spinach for additional nutrition and flavor.
- Use different cheese: Swap sharp cheddar with mozzarella, gouda, or Monterey Jack for a different taste.
- Spicy kick: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.
- Meat alternatives: Substitute ground turkey, chicken, or a plant-based meat alternative for a lighter version.
storage/reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dish freezes well for up to 2 months. Just let it cool completely before freezing.
- Reheat: Reheat in the microwave or bake at 350°F (175°C) until heated through.
FAQs
Can I use a different squash?
While spaghetti squash gives the best texture, you could substitute with other squashes like acorn or butternut, but they will change the flavor and texture.
Can I make this ahead of time?
Yes, you can prepare the casserole in advance, cover it, and store it in the fridge. Bake it the next day for 25–30 minutes, adding extra time if needed.
How do I know when the spaghetti squash is done?
The squash is done when it’s tender and the strands can be easily shredded with a fork. If it’s still firm, give it a little more time in the oven.
Can I use ground chicken instead of beef?
Absolutely! Ground chicken or turkey would work well for a leaner option.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes. If you do, just ensure they are well-drained.
What can I serve with this dish?
It pairs wonderfully with a side salad, garlic bread, or roasted vegetables for a complete meal.
Can I make this dish dairy-free?
Yes, swap out the cheese for a dairy-free alternative like vegan cheese.
Can I prepare the squash in advance?
Yes, you can bake and shred the spaghetti squash ahead of time, storing it in the fridge for up to 2 days before assembling the casserole.
Can I freeze this dish?
Yes, this casserole freezes well. Just ensure it’s tightly wrapped or stored in a freezer-safe container for up to 2 months.
How can I make this recipe spicier?
Add chili powder, red pepper flakes, or hot sauce to the beef mixture for a flavorful kick.
Conclusion
Baked Spaghetti Squash with Beef and Veggies is a nutritious, hearty casserole that’s packed with flavor and perfect for anyone looking to enjoy a healthier, low-carb meal. It’s easy to make, comforting, and a great way to sneak in extra vegetables while keeping things satisfying and delicious!
Baked Spaghetti Squash with Beef and Veggies
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Baked Spaghetti Squash with Beef and Veggies is a healthy, low-carb casserole made with roasted spaghetti squash, ground beef, colorful vegetables, and melted cheddar cheese. Perfect for a nutritious and comforting meal.
Ingredients
1 spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ¼ cups shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Place the halved and seeded spaghetti squash on a baking sheet. Bake for about 40 minutes, or until tender. Once done, remove from the oven and allow it to cool slightly. Shred the pulp with a fork to create spaghetti-like strands.
- Reduce oven temperature to 350°F (175°C) and lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the green bell pepper, red bell pepper, red onion, and garlic. Cook until the vegetables are tender.
- Add the shredded spaghetti squash and drained diced tomatoes to the skillet. Season with oregano, basil, salt, and pepper. Cook until heated through.
- Remove the skillet from heat and mix in 2 cups of shredded cheese until melted and well combined.
- Transfer the mixture to the prepared casserole dish. Bake for 25 minutes.
- Sprinkle the remaining ¼ cup cheese on top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
Consider adding more vegetables such as mushrooms, zucchini, or spinach for added flavor and nutrition.
If you prefer a different cheese, try mozzarella, gouda, or Monterey Jack.
For extra heat, add red pepper flakes or chopped jalapeño to the beef mixture.
For a lighter version, swap the ground beef for ground turkey or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
