Exquisite taste of squash spaghetti is enriched with flavors and gives a new texture to your dish. No man is lonely eating spaghetti casserole!


1 spaghetti squash, halved and seeded

1 pound lean ground beef

1/2 cup finely chopped onion

1/2 cup minced bell pepper

1 clove garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 (14.5 ounce) can diced tomatoes, drained

1/3 cup shredded Cheddar cheese


Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.

Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.

Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork.

Reserve shells.

Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain.

Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes.

Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.

Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.

Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.