Spaghetti Squash Beef Casserole

Spaghetti Squash Beef Casserole
  • 2 teaspoons butter, melted
  • 1 spaghetti squash, halved and seeded
  • 1 pound ground beef
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 (8 ounce) package sliced fresh mushrooms
  • 1/4 cup diced red onion
  • 1/4 cup diced green bell pepper
  • 1 clove garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried thyme
  • 2 1/2 cups shredded mozzarella cheese
  • 1 cup crushed buttery round crackers (such as Ritz®)


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brush butter lightly over squash halves. Cover with aluminum foil.
  3. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
  4. Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
  5. Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
  6. Bake in the preheated oven until golden brown, about 40 minutes.

05/09/2018
Spaghetti Squash Beef Casserole, recipe PT15M PT1H 5 455 calories

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