Friday, February 21, 2014

Friday Food: Spaghetti Squash Casserole

If you've never tried spaghetti squash, it's an interesting and easy-to-fix vegetable that you can use to sneak more healthy stuff into a veggie-hater's meal. It is exactly what it says it is - a squash that forms spaghetti-like strands when cooked. It's easy to prepare and has a slightly sweet taste. Try it! See what you think!

This recipe comes from an old Taste of Home magazine and is basically a baked spaghetti casserole using squash instead of pasta.


Spaghetti Squash Casserole

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 clove garlic, minced
1 can (8 oz) diced tomatoes
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1 cup (4 oz) shredded mozzarella cheese

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish. Add water. Cover and bake at 375 degrees for 20 to 30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.
In a skillet, cook beef, onion, red pepper, and garlic until meat is browned and the vegetables are tender. Drain. Add tomatoes, oregano, salt, pepper, and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2 quart baking dish.
Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle with the cheese; let stand a few minutes.

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