"Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole." — ROBYN050501
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spaghetti squash, halved and seeded
diced green bell pepper
diced red bell pepper
diced red onion
1 (14.5 ounce) can
Italian-style diced tomatoes, drained
ground black pepper
2 1/4 cups
shredded sharp Cheddar cheese
Fantastic! I did not change a thing and this recipe was perfect. I cut the squash in half lengthwise, scooped out the seeds, then microwaved cut side down in 1/4 inch of water in a casserole dish for 13 minutes. It turned out just right in less than half the time.
This recipe definitely needs some tweaking. A little on the bland side. The salt shaker was making it's way around the table at our house. I love the kid-friendliness of this squash, though. I told them it was spaghetti and they did not question it. :) Would not make it again as is, but there is something to build on here...
This is really tasty. I did have to change a few things because of my diet. Used Ground Turkey, Cabot 50% light cheddar cheese from Sam's (melts good), and I cut the squash in half, covered with plastic wrap and baked 10 min in microwave. (faster than oven)
This recipe is awesome!! My brother in law loved it and he doesn't eat veggies. I doubled the meat because that's what my husband likes, the extra lb was hot italian sausage. I used italian seasoning instead of the individual ones , ended up using 1 1/2 cans of tomatoes because of the added meat and doubled the cheese. YUM!!! I can't wait for a party so I can suprise everyone with this dish! Original recipe would have been perfect too, just changed it for my family's tastes. Thanks!!
Very good base recipe, if a little bland - it needs a little tweaking to be truly delicious. Next time I'll increase the onion and all the seasonings, add a little cayenne pepper for zing, and throw in a can of tomato paste and some sliced mushrooms. A few tips: Start with a big pot - the recipe as-is was waaay too big for my skillet, and I had to transfer it to a soup pot halfway through. Also, the toasted seeds of the spaghetti squash made a great snack. I coated them with a teaspoon of butter and some Worcestershire sauce, ground mustard, garlic powder, paprika, and salt, then toasted them for 25 minutes while the casserole was in the oven (stirring halfway through). Fabulous!
This was great! I used zucchini instead of the bell pepper and mozzarella cheese. It was excellent and good leftover as well. Will definitely make again.
This dish is delicious! If no one told you that the "noodles" were squash, you would swear it was pasta. It doesn't have that squashy taste. The dish was easy to prepare and very flavorful. I think the cooking time should be reduced a little bit, maybe to only 20 minutes, but otherwise I recommend it highly!
My husband really liked this. I didn't have diced tomatoes so I used crushed and it was really good. I also substituted slices of chicken for the ground beef and my husband noted that the chicken "made the dish."
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Spaghetti Squash with Beef and Veggies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 238
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