Baked Spaghetti Squash With Beef And Veggies Recipes

BAKED SPAGHETTI SQUASH CASSEROLE

Steps:

• To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
• Bake squash in the oven for 45 minutes until tender.
• Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
• Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
• When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
• Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
• In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
• Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
• Top with remaining tablespoon of basil, serve and enjoy!

BAKED SPAGHETTI & SPAGHETTI SQUASH WITH OPTIONAL GROUND BEEF

Steps:

• Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrap out the seeds with a spoon; discard seeds. Brush the inside of each half with a little olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut side down on a baking sheet and bake for about 40 minutes until fork-tender. Let cool for about 15 minutes, or until squash is cool enough to handle. Reduce oven temperature to 350 degrees.
• Cook pasta. Break the spaghetti noodles into two-inch pieces and add to boiling water. Cook until al dente (follow package directions; boiling time can vary). Turn off heat, drain pasta, and return it to the pot.
• Using a fork, scrape the spaghetti squash strands into the drained pot of spaghetti. Gently toss spaghetti noodles and spaghetti squash with 2 teaspoons olive oil along with good pinch kosher salt and fresh-ground black pepper, until noodles and squash are well-incorporated.
• Vegetarian version
• Have a 13" by 9" baking pan ready.
• Spread half the sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
• Half vegetarian/half ground beef version
• Have two 8" x 8" baking dishes ready.
• In a medium saute pan over medium heat, brown ground beef along with seasonings (salt, pepper, and/or garlic salt) if desired. Drain. Mix in 1 1/4 cups of the marinara/Italian tomato sauce.
• Spread half the plain (non-meat) marinara sauce into one 8" x 8" baking dish and half the meaty marinara sauce into the other. Spread 1/4 of the spaghetti squash/pasta mixture in each pan. Sprinkle each with 1/4 of the mozzarella and 1/4 cheddar. Spread the remaining sauces onto each, then divide the remaining spaghetti squash/pasta mixture, between the two, and divide the remaining cheddar and mozzarella between the two. Sprinkle each with the Parmesan. Proceed to BAKE step below.
• All ground beef version
• Have a 13" by 9" baking pan ready.
• Spread half the meat sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining meat sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
• BAKE
• Bake at 350 for about 30 minutes, until cheese is bubbly. Serve.

SPAGHETTI SQUASH BEEF CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush butter lightly over squash halves. Cover with aluminum foil.
• Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
• Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
• Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
• Bake in the preheated oven until golden brown, about 40 minutes.

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 (175 degrees C). 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 oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 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.

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES >> PALEO, GLUTEN-FREE

Steps:

• Preheat the oven to 400 F. Place spaghetti squash halves flat (cut side down) on a baking pan. Bake for 30 minutes.
• Meanwhile in a skillet on medium-high heat, sauté onion and bell pepper in oil for five minutes or until they begin to soften.
• Add mushrooms. Once mushrooms release liquid after a few minutes, turn to high heat to boil off the liquid. Once most liquid is boiled off, bring to medium heat and add the beef. Cook for about five minutes until beef is cooked through. Then turn off heat and add fresh basil leaves. Stir into mixture to wilt.
• Use a fork to noodle the spaghetti squash by gently scraping inwards from the sides, along the grain of the squash. Serve the beef and vegetable mixture on a pile of spaghetti noodles. Add salt and pepper to taste and a drizzle of balsamic vinegar to each dish.

LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.