Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole, plus spaghetti squash is a low-carb alternative to pasta. A sprinkling of nutty fontina cheese melts into a gooey topping.
Spaghetti Squash Casserole
- 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 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt plus 1/8 teaspoon
- 1/2 teaspoon ground pepper
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1 cup shredded fontina cheese
- Fresh basil for garnish
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1. Preheat oven to 400 F.
2. 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.)
3. 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.
4. 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.
Recipe nutrition per serving: 470 Calories, Total Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 118 mg, Carbohydrates: 28 g, Fiber: 7 g, Total Sugars: 13 g, Protein: 43 g, Sodium: 719 mg, Potassium: 1299 mg, Iron: 8 mg, Folate: 31 mcg, Calcium: 227 mg, Vitamin A: 2324 IU, Vitamin C: 24 mg.
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)