- 1 small spaghetti squash
- 1/2 cup water
- 1 pound grass fed beef or buffalo
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- baby portabella mushrooms (optional)
- 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
- 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours). When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.
In a large skillet, brown the beef and pour off grease; add onion, red and green peppers and garlic and cook just until vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.