Baked Spaghetti Squash with Beef and Veggies

   I recently found this recipe on All Recipes and thought that it looked delicious! I made it for dinner last night, tweaking it just a little to fit my taste. My family and I really enjoyed it, so I decided to share it with you!

1 spaghetti squash, halved and seeded

1 pound ground beef

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup diced onion

8-10 ounces frozen french cut green beans

1 clove garlic minced

1 (14.5 ounce) can Italian-style diced tomatoes, drained

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

2 1/4 cups Italian shredded cheese

Preheat oven to 375 degrees. Place squash on a baking sheet, and bake 1 hour, or until tender. Remove from heat, cool slightly and shred the pulp with a fork. 

Reduce oven temperature to 350 degrees. Meanwhile, cook the ground beef in a large skillet over medium heat.

 Drain, and mix in the peppers, onion, garlic and green beans. Continue to cook, stirring occasionally until vegetables are tender. Mix the squash and tomatoes into the skillet, and season with oregano, basil, salt and pepper. Cook and stir until heated through.Remove from heat and mix in 2 cups cheese. Transfer to a lightly greased casserole dish. Bake 25 minutes. Sprinkle with the remaining cheese, and continue baking 5 minutes until cheese is melted. Enjoy! Serve with salad and garlic bread.
I had a pretty big squash, so I doubled the rest of the ingredients and cooked it in a 9"x13" dish. It turned out perfectly - definitely a keeper! :)