Spaghetti Squash Casserole

If you like spaghetti squash or if you want to sneak a few more vegetables into your family's diet, then this recipe is for you.  When removed from the rind with a fork, the spaghetti squash takes on a spaghetti like texture, hence the name.  If you aren't sure about this, or if you cannot find a spaghetti squash big enough, feel free to replace some of the squash with cooked spaghetti.  I used diced mozzarella, but shredded can also be used.  I would recommend fresh Parmesan as opposed to pre-grated products.  I use the pre-grated products, but for cooking I prefer shredded fresh Parmesan.

  1 Medium Spaghetti Squash (2.5 lb)                                        1/2 Tsp Italian Seasoning

  2 Tbl Olive Oil                                                                       1/2 Tsp Hot Red Peppers

  1 Lb Hamburger                                                                    2 Cups Marinara Sauce

  2 Cups Green Pepper, Chopped                                              8 Ounce Mozzarella, Diced

  4 Clove Garlic, Minced                                                           1/4 Cup Parmesan                 

Halve squash and remove seeds.  Place cut side down in a microwave safe dish.  Add 1/4 cup water, cover with plastic wrap and microwave on high for 15 minutes or until squash is tender.

While squash is cooking, heat pan and add olive oil.  Stir garlic, Italian Seasoning and hot pepper in oil until fragrant.  Add hamburger and peppers and cook until hamburger is no longer pink.  Drain fat, add marinara sauce and stir to combine.  Pour into  a large bowl. 

Preheat oven to 350 degrees and grease a 2 quart casserole dish.  Use a fork to remove the squash from the rind and put in the bowl on top of the hamburger mixture.  Stir thoroughly.  Add mozzarella and Parmesan, stir to combine and pour into prepared dish.  Cover with foil and bake for 30 minutes, let stand 10 minutes before serving.