Delicious and Healthy Baked Spaghetti Squash with Beef and Veggies

Enjoy a nutritious and flavorful meal with this Baked Spaghetti Squash with Beef and Veggies recipe. The spaghetti squash is baked until tender, then filled with a mixture of sautéed beef, onions, bell peppers, and zucchini. Topped with melted cheese and baked until golden and bubbly, this dish is a healthy and satisfying option for any day of the week. Make this recipe in just under 60 minutes and serve it as a main course for lunch or dinner. It's a great way to incorporate more vegetables into your diet!

Ingredients

• 1 medium spaghetti squash
• 1 pound ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds and pulp.
3. Place the spaghetti squash halves cut-side down on a baking sheet. Bake for 40-45 minutes, or until the flesh is tender when pierced with a fork.
4. While the spaghetti squash is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
5. Add the diced onion, bell pepper, zucchini, and minced garlic to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. Once the spaghetti squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh of the squash, separating it into strands.
8. Combine the spaghetti squash strands with the beef and vegetable mixture in the skillet. Mix well to combine.
9. Transfer the mixture back into the hollowed-out spaghetti squash shells. Top with shredded mozzarella cheese.
10. Place the filled spaghetti squash halves back on the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley before serving. Enjoy!

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