Ingredients
- 1 3 pound spaghetti squash cut in half lengthwise, seeds removed
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 tbsp italian seasoning
- 2 tsp crushed red pepper optional
- 1 28 oz can crushed tomatoes
- 1 cup fontina cheese shredded
- 1 tbsp olive oil
Servings:
Instructions
- Preheat oven to 400 degrees.
- Spray a cookie sheet with cooking spray. Season squash with salt and pepper on the flesh. Place squash flesh side down and roast in the oven for 40 minutes. Remove and scrape the squash into a bowl, set aside. This can be done a day ahead of time.
- Heat an ovenproof skillet to high and add the olive oil. Cook beef for 5 minutes, breaking up with a spoon. Add onions, red pepper, italian seasoning and season with salt and pepper, until beef is no longer pink.
- Stir in tomatoes and squash and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Top with cheese and transfer the pan to the oven. Bake until bubbling, about 15 minutes. Rest for 5 minutes before serving.
Recipe Notes
This is a great weeknight dinner. Cook the squash ahead of time and it's really fast to make. The squash melts into the casserole. Great for those picky veggie eaters, they won't even notice they are eating veggies!
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