Baked Spaghetti Squash With Beef And Veggies Paleo Gluten Free Food

BAKED ITALIAN SPAGHETTI SQUASH CASSEROLE (PALEO, WHOLE30, KETO)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. To soften the spaghetti squash before cooking, poke holes in the squash with a fork, and place the whole spaghetti squash in the microwave. Heat for 3-4 minutes. Take spaghetti squash out of the microwave with oven mitts, as the squash will be hot. Trim the ends of the squash, and slice evenly in half.
• Scoop out the seeds and stringy parts in the center of the squash. Spray or drizzle the inside of the squash with olive oil, and sprinkle with sea salt. Place squash halves cut side down and bake for 30-35 minutes, or until squash is tender when poked with a fork. Smaller squash will need less time, than larger squash.
• While squash is cooking, heat oil in a skillet over medium heat. Add garlic and onion and saute for 2-3 minutes or until onion becomes soft. Brown ground beef, breaking up chunks, until no longer pink. Add Italian seasoning, basil, garlic powder, sea salt, tomato paste, tomato sauce, and diced tomatoes to skillet. Simmer mixture in skillet for 5 minutes.
• When squash is finished cooking, flip the spaghetti squash over, and run a fork down the sides and middle of the squash, scraping the squash out of the boat. Add the squash to a large bowl. In the same bowl, add beef skillet mixture. Stir squash and beef mixture together until all squash is covered. Add the eggs, and stir again.
• Preheat oven to 400 degrees. Grease a 9×13 baking dish. Pour squash mixture into casserole dish. Bake for 25 minutes. Serve immediately.

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
• Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.