Spaghetti Squash Casserole...again

I really do like spaghetti squash...I do.  But the texture to just eat it plain is hard for me.  So I keep playing with a casserole type of variation with it every so often.  I am trying to only buy grass fed beef - so I buy it as long as the budget allows.  We don't eat a ton of red meat, but when we do we think it is important to be grass fed.

I usually prepare my squash before I need it to cook and just set my oven with an automatic start time because...LIFE!

Squash it up!

Ingredients:

• spaghetti squash, halved and un-seeded
• olive oil
• salt & garlic powder
• 1 lb of ground beef
• 1 zuchinni, chopped into bite size
• 1 yellow pepper, chopped
• 1/2 an onion, chopped
• cumin
• 1 bar of monteray jack cheese, shredded
• dried oregano
• cherry tomatoes, halved
• spinach

Recipe!

1. Baste your halved squash with olive oil and sprinkle eat half with salt and garlic powder. Place face down on a greased cookie sheet.
2. Cook squash in your oven for about 1 hour and 15 minutes @400.  Have fun while you wait.
3. When it is finished let it sit about 5-10 minutes so you can handle it. 
4. As it is cooling, saute the ground beef.  After about 4 minutes, add the zuchinni, yellow pepper, and onion.
5. Sprinkle meat and veggies with cumin, salt, and garlic powder.  Stir to combine.
6. Shred with a fork on half of the spaghetti squash into a 11x7 pan.  Put a layer of half of the beef and veggie mixture.
7. Layer the cheese.  Sprinkle with oregano.
8. Shred the other half of the spaghetti squash and place on top of the layer of cheese...spreading evenly.
9. Then layer the rest of the beef, veggies and then cheese. Sprinkle more oregano.
10. Bake @ 350 for 20 minutes.
11. Pull from the oven and let it sit for a minute :)
12. When serving, put a piled layer of FRESH baby spinach on a plate.  Place a serving of the squash on top of the spinach. The heat from the casserole will slightly wilt the spinach. Mmmmmmmm. Top with halved tomatoes.
13. BA-DA-BING!