Baked Spaghetti Squash With Beef And Veggies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
• Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Steps:

• Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrap out the seeds with a spoon; discard seeds. Brush the inside of each half with a little olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut side down on a baking sheet and bake for about 40 minutes until fork-tender. Let cool for about 15 minutes, or until squash is cool enough to handle. Reduce oven temperature to 350 degrees.
• Cook pasta. Break the spaghetti noodles into two-inch pieces and add to boiling water. Cook until al dente (follow package directions; boiling time can vary). Turn off heat, drain pasta, and return it to the pot.
• Using a fork, scrape the spaghetti squash strands into the drained pot of spaghetti. Gently toss spaghetti noodles and spaghetti squash with 2 teaspoons olive oil along with good pinch kosher salt and fresh-ground black pepper, until noodles and squash are well-incorporated.
• Vegetarian version
• Have a 13" by 9" baking pan ready.
• Spread half the sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
• Half vegetarian/half ground beef version
• Have two 8" x 8" baking dishes ready.
• In a medium saute pan over medium heat, brown ground beef along with seasonings (salt, pepper, and/or garlic salt) if desired. Drain. Mix in 1 1/4 cups of the marinara/Italian tomato sauce.
• Spread half the plain (non-meat) marinara sauce into one 8" x 8" baking dish and half the meaty marinara sauce into the other. Spread 1/4 of the spaghetti squash/pasta mixture in each pan. Sprinkle each with 1/4 of the mozzarella and 1/4 cheddar. Spread the remaining sauces onto each, then divide the remaining spaghetti squash/pasta mixture, between the two, and divide the remaining cheddar and mozzarella between the two. Sprinkle each with the Parmesan. Proceed to BAKE step below.
• All ground beef version
• Have a 13" by 9" baking pan ready.
• Spread half the meat sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining meat sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
• BAKE
• Bake at 350 for about 30 minutes, until cheese is bubbly. Serve.

Steps:

• Preheat oven to 375°F.
• Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
• Reduce oven temp to 350°F.
• Lightly grease casserole dish.
• In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
• Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet; add spices.
• Cook and stir until heated through.
• Remove skillet from heat and mix in 2 cups cheese until melted.
• Transfer to prepared casserole dish.
• Bake 25 minutes.
• Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.