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Spaghetti Squash Casserole

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a lower-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.

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
  • 1½ 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:
  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.
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