Spaghetti Squash Casserole

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

2 tablespoons water

1 pound lean ground beef

1 medium shallot, sliced

2 cloves garlic, minced

1 ½ teaspoons Italian seasoning

½ teaspoon plus 1/8 teaspoon salt

½ teaspoon ground pepper

1 (28 ounce) can no-salt-added crushed tomatoes

1 cup shredded fontina cheese

Fresh basil for garnish

Directions

Preheat oven to 400°F.

Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)

Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.

Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.

Nutrition

• Calories: 470 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 118 mg
• Sodium: 719 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 43 g