MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Squash Casserole
Categories: Squash, Beef, Vegetables, Herbs, Cheese
Yield: 4 servings

2 lb Small spaghetti squash
1/2 c Water
1 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped red bell pepper
1 cl Garlic; minced
1 c Canned, diced tomatoes
1/2 ts Dried oregano
1/4 ts Salt
1/8 ts Pepper
1 c Shredded mozzarella or
- Cheddar cheese
1 tb Chopped fresh parsley

Set oven @ 375ºF/190ºC.

Cut squash in half lengthwise; scoop out seeds. Place
cut side down in baking dish; add water. Cover; bake
until the squash is easily pierced with a fork, 20-30
minutes. When cool enough to handle, scoop out squash,
separating strands with a fork. Reduce oven temperature
to 350°.

In a skillet, cook beef, onion, red pepper and garlic
until meat is browned and the vegetables are tender, 5-7
minutes; drain. Add tomatoes, oregano, salt, pepper and
squash. Cook and stir until the liquid is absorbed, 1-2
minutes.

Transfer to an ungreased 1-1/2-qt. baking dish. Bake,
uncovered, 25 minutes. Sprinkle with the cheese and
parsley; let stand a few minutes before serving.

Mina Dick, Boissevain, Manitoba

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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