Halloween night is always a chaotic time to eat a meal but skipping the meal means eating way too much candy. With this in mind, I made dinner ahead.
The fun noodles produced from spaghetti squash also make for a different filling other than traditional wheat noodles. An easy way to get in more veggies.
Ingredients
1 spaghetti squash, halved and seeded
1 pound ground beef 1 diced green bell pepper 1 diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained 1 teaspoon Italian seasoning
Salt and Pepper to taste
2 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with Italian seasoning, salt, and pepper. Cook and
stir until heated through. Remove skillet from heat, and mix in 1 1/2 cups cheese until melted. Transfer to the prepared
casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until
cheese is melted.