Southwest Spaghetti Squash Bake! | Bites by the Page
Southwest Spaghetti Squash Bake!
25 mins prepServes 6
Perfect for weeknights, this Southwest Spaghetti Squash Bake combines tender spaghetti squash "noodles" with seasoned ground beef, vegetables, tomatoes, and Monterey Jack cheese for a hearty casserole.
Preheat your oven to 350°F (175°C) and prepare a 9x13 casserole dish by greasing it with butter or cooking spray. Pierce the spaghetti squash with a knife and bake it for 45 minutes until tender. Once cooked, scrape out the "noodles," discarding the seeds. Meanwhile, brown the ground beef in a skillet; once it's no longer pink, set the beef aside. In the same skillet, add the chopped onion, bell pepper, jalapeño, and garlic; sauté for about 5 minutes. Return the browned beef to the skillet along with the taco seasoning and the can of peeled whole tomatoes. Stir in the spaghetti squash "noodles" and half of the shredded Monterey Jack cheese. Spread the entire mixture evenly into the prepared casserole dish. Top with the remaining cheese and bake for an additional 25 minutes, or until bubbly and the cheese is melted and lightly browned.
