Ingredients
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1 spaghetti squash, halved and seeded
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1 pound lean ground beef
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½ cup finely chopped onion
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½ cup minced bell pepper
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1 clove garlic, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (14.5 ounce) can diced tomatoes, drained
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⅓ cup shredded Cheddar cheese
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Place squash, flesh-side down, in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
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Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
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Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
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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.
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Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
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Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.
Cook’s Note
You can use any ground meat instead of ground beef. Mozzarella cheese works well if you prefer it to Cheddar.
Nutrition Facts (per serving)
273 | Calories |
12g | Fat |
17g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 273 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 24% |
Cholesterol 73mg | 24% |
Sodium 392mg | 17% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 4g | 16% |
Total Sugars 8g | |
Protein 25g | 51% |
Vitamin C 35mg | 39% |
Calcium 133mg | 10% |
Iron 4mg | 21% |
Potassium 765mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.