Spaghetti Squash Casserole in the Shell

Recipe View 2 mins Preheat oven to 375°F (190°C). Place squash halves, flesh-side down, in a baking dish. Pour in enough boiling water to reach 1/2-inch up the sides of the dish. (2 minutes)

Recipe View 45 mins Bake in the preheated oven until the squash is tender and easily pierced with a fork, approximately 40-45 minutes. Remove from oven and let cool slightly until easy to handle, about 7-10 minutes.

Recipe View 5 mins Reduce oven temperature to 350°F (175°C). Once the squash is cool enough to handle, scoop out the strands with a fork, creating spaghetti-like strands. Reserve the squash shells. (5 minutes)

Recipe View 5 mins In a large skillet, brown the ground beef over medium heat. Add the chopped onion and diced bell pepper and cook until the beef is no longer pink and the vegetables are softened, about 5 minutes. Drain any excess grease.

Recipe View 2 mins Stir in the minced garlic, dried basil, dried oregano, salt, and pepper. Cook for another 2 minutes until fragrant. (2 minutes)

Recipe View 10 mins Add the drained diced tomatoes and cook until heated through, about 2 minutes. Stir in the spaghetti squash strands and cook until any excess liquid has evaporated and the mixture is well combined, approximately 8-10 minutes.

Recipe View 5 mins Using a slotted spoon, carefully fill the reserved spaghetti squash shells with the squash mixture. Place the filled shells in a shallow baking pan. (5 minutes)

Recipe View 20 mins Bake in the preheated oven for 15 minutes to allow the flavors to meld together. Sprinkle the shredded Cheddar cheese evenly over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly. (20 minutes)

Recipe View Let cool slightly before serving. Garnish with fresh herbs if desired.