Tuesday, October 6, 2009

Spaghetti Squash Casserole

Having lots of leftover spaghetti squash I had no idea what to do with it. Someone on The Nest website's What's Cooking board had posted this recipe. Two words: easy and delicious. Neither of those words does it justice. Just make it!!

I used extra cheese just because I love cheese. I also omitted the water (totally by accident) so I just didn't include it on my recipe below. Turned out perfect anyways! The girl on the website that gave me the recipe said that she omitted all the cheese and added a little parmesan to the top. Make it your own...

Spaghetti Squash Casserole:

1 small spaghetti squash, cooked
1 lb ground beef
1/2 C chopped onion
1/4 C chopped green pepper
1/2 C chopped red pepper
1 clove garlic, minced
1 can diced tomatoes, undrained
1/2 tsp oregano
2 1/2 C shredded cheddar cheese
salt & pepper to taste

In large skillet, cook the beef, onion, peppers and garlic until meat is browned. Drain fat, return to pan with tomatoes, oregano, salt, pepper and squash. Continue cooking 2 minutes or until liquid is absorbed.

Transfer mixture to large casserole dish and mix in 1.5 cups of the cheese. Bake at 350 (conventional) for 25 minutes. Top with additional 1 cup of cheese and bake until melted.

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