Low calorie and fibrous, this Baked Spaghetti Squash is a yummy alternative to more typical Italian dishes.
1 large spaghetti squash, halved and seeded
1 pound lean ground beef or turkey
2 tbsp. olive oil
1/2 cup finely chopped onion
1/2 cup minced bell pepper
1 clove garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
1/3 cup shredded Cheddar cheese
Preheat oven to 375°F (190°C).
Slice the spaghetti squash length-wise. Scoop and de-seed. Lay on a baking tray cut side facing up.
Drizzle 1 tbsp. olive oil and sprinkle 1/2 tsp. salt and pepper on the squash.
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°F (175°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.
Fill squash shells with squash noodles and meat mixture; place in a shallow baking pan.
Sprinkle with 1/3 cup shredded cheese. Place in oven until cheese is melted, about 5 minutes. Enjoy!
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