Baked Spaghetti Squash with Beef and Veggies

This is the recipe I was telling y'all about yesterday. It is very easy, and both healthy and yummy which is always a good thing in my book.

Baked Spaghetti Squash with Beef & Veggies

Ingredients:

• 1 spaghetti squash, halved and seeded
• 1 pound lean ground beef/sirloin
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ¼ cup diced red onion
• 1 clove garlic, chopped
• 1 can Italian-style diced tomatoes, drained
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 ¼ cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash in half, and place "meat" side down into a 9 x 13 casserole dish. Fill the dish half full of water and place in the microwave for 10 minutes.
3. After 10 minutes, take a fork and rake it along the squash to remove all of the pulp, place in a bowl and set aside.
4. 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.
5. Continue to cook and stir until vegetables are tender.
6. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper.
7. Cook and stir until heated through.
8. Remove skillet from heat, and mix in 2 cups cheese until melted.
9. Transfer to the prepared casserole dish.
10. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Makes 6 servings.

If you use the Weight Watchers shredded cheese (or something similiar in calorie/fat content), then each serving of this casserole is only 4 points!

Enjoy!