By Kiara Bean, Correspondent
1lb. Ground meat (beef or pork)
Oil (any oil you use for cooking works)
1 Spaghetti squash
1 Red onion (medium-sized)
1 Red pepper
1 can (14.5 oz) Diced tomatoes
4 cups Shredded cheese
(2 cups for the mixture and 2 cups for the top of the mixture, or as much as you wish)
Butter (as needed)
Breadcrumbs (as needed)
½ teaspoon Basil
½ teaspoon Oregano
(or any Italian spices you like)
¼ teaspoon Garlic powder
½ teaspoon Salt
- Wash the spaghetti squash and make several holes in it using a knife so that it does not explode in the oven.
- Bake it at 350 degrees Fahrenheit for about 50 minutes, depending on how strong your oven is. It should be slightly soft when you touch it.
- Cut the red onions into little cubes and sauté on oil in a large pan till they are glassy.
- Add the meat to the pan. Brown the meat for about 30 minutes. Mix the meat occasionally as needed. Add the garlic powder and salt.
- While browning the meat, cut the red pepper into about 1cm-by-1cm cubes.
- After 30 minutes of browning the meat, add the red pepper, diced tomatoes, basil, and oregano. Mix the contents thoroughly and cook for about another 20 minutes.
- While this is cooking, take the squash out of the oven. Cut it into quarters (Be careful! It’s very hot!) and leave it to cool down.
- When the squash cools down a little bit, scoop the seeds out of the middle using a spoon. Then, using a fork, shred the rest of the squash out of the skin into the pan with the meat.
- Add cheese into the mixture (if you don’t want to have it very cheesy, add less cheese; if you like cheesy food, then add more cheese. Keep in mind that there will be cheese on the top of the casserole as well.). Mix the content.
- Butter the casserole dish and sprinkle breadcrumbs on it.
- Add the mixture from the pan into the buttered casserole dish. Smooth the top out and put the rest of the shredded cheese on top.
- Bake it uncovered in the oven at 350 degrees Fahrenheit, depending on how strong your oven is, until the cheese is a golden-brown color. Usually, this takes about 20 minutes, but you can leave it for longer or shorter depending on if you want just melted cheese or crunchy cheese on the top of the casserole.
I really like this recipe. The spaghetti noodles are an excellent substitute for flour noodles, since I am not a huge fan of flour noodles. I also like that it is a moist dish. This meal can be eaten hot or cold, which makes it perfect for an on-the-go lunch or snack!