Ingredients
1 small spaghetti squash (1-1/2 to 2 pounds)1/2 cup water1 pound ground beef1/2 cup chopped onion1/2 cup chopped sweet red pepper1 garlic clove, minced1 cup canned diced tomatoes1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper1 cup shredded mozzarella or cheddar cheese1 tablespoon chopped fresh parsley
Preparation
Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place cut side down in baking dish; add water. Cover; bake until squash is easily pierced with a fork, 20-30 minutes. When cool enough to handle, scoop out squash, separating strands with a fork. Reduce oven temperature to 350°.
In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender, 5-7 minutes. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir until liquid is absorbed, 1-2 minutes.
Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes before serving.
