Simple Beef-Stuffed Spaghetti Squash
Switch up pasta night with this easy Baked Spaghetti Squash Topped With Beef recipe. Prepped in 10 minutes and ready in under an hour, this is a protein and veggie filled dinner idea that the whole family will love.
- 2 large spaghetti squash
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 green bell pepper diced
- 1/2 sweet onion diced
- 2 cloves garlic minced
- 28 oz no-salt-added diced tomatoes 1 large can
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 cup shredded low-fat mozzarella cheese
Preheat oven to 400°F.
Cut squash in half, scoop out and discard seeds.
Drizzle with olive oil or brush with olive oil and sprinkle on a dash of salt and pepper.
Place flesh-side-down in large baking dish.
Using a fork, poke several holes into the squash.
Bake 35-40 minutes, or until softened.
Meanwhile, heat nonstick skillet over medium heat. Add pepper, onion and garlic. Cook 2-3 minutes, or until veggies are slighty soft.
Add the beef and cook for 5-7 minutes or until is cooked through. Drain and add tomatoes, salt and Italian seasoning. Let simmer 10 minutes.
Remove squash from oven and shred with fork. Add beef mixture to the top of the squash, top with cheese and bake 10 minutes, or until cheese is melted.
Calories: 430kcalCarbohydrates: 39gProtein: 35gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 627mgPotassium: 1048mgFiber: 8gSugar: 16gVitamin A: 830IUVitamin C: 37mgCalcium: 360mgIron: 5mg