Spaghetti Squash Casserole

Time :40

Yield :4 servings

Recipe Background

Spaghetti Squash Casserole... a low-carb way to cure that Italian food craving! Tender, flavorful spaghetti squash stand in for the beloved pasta as a guilt-free way to enjoy this dish. Mixed with juicy ground beef, tangy tomato sauce, and melty fontina cheese, it won't feel like you're missing out on anything! So, whether you're trying to lose weight or just take better care of your body, Spaghetti Squash Casserole is the tasty, delicious, healthier dish you'll actually be excited to enjoy!

Ingredients

1 (2.5-3-pound) spaghetti squash cut in half lengthwise, seeds removed
2 tablespoons water
1 pound lean ground beef
1 medium shallot sliced
2 cloves garlic minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 (28-ounce) can no-salt-added crushed tomatoes
1 cup fontina cheese shredded
fresh basil to taste, for garnish

Directions

Preheat the oven to 400 degrees F.
In a microwave-safe dish, place the squash cut-side down in the water, then heat it in the microwave on high heat, uncovered, until it is tender, about 10 minutes.
While the squash is in the microwave, in a large ovenproof skillet over medium-high heat, cook the ground beef while breaking it up with a wooden spoon, until it is no longer pink, about 5-7 minutes.
Add the shallot, the garlic, the Italian seasoning, 1/2 teaspoon of the salt, and the pepper to the meat mixture and cook, while stirring, for 1 minute.
Stir the tomatoes into the beef mixture and bring to a boil; then reduce the heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the meat mixture and stir to combine.
Top the squash mixture with the cheese and transfer to a 9x13-inch baking dish.
Bake the casserole until it is bubbling, about 15 minutes.
Let the casserole stand for 5 minutes.
Serve with the basil.