Spaghetti Squash Casserole

I was excited to see a spaghetti squash in my CSA box this week and happy to try this casserole recipe. What was so interesting about this dish was that it essentially had all the flavors of a traditional baked spaghetti but used the squash instead of pasta...a delicious yet healthier alternative!

Source: Spaghetti Squash Casserole, Taste of Home, October/November 1994

Ingredients

1 small spaghetti squash (1 ½ to 2 pounds)

½ cup water

1 pound ground beef

½ cup chopped onion

½ cup chopped sweet red pepper

1 garlic clove, minced

1 can (8 ounces) tomatoes with liquid, cut up

1 teaspoon fresh oregano, chopped

¼ teaspoon salt

⅛ teaspoon pepper

1 cup (4 ounces) shredded mozzarella or cheddar cheese

1 tablespoon fresh parsley, chopped

Directions

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1 ½-quart baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.