Spaghetti Squash Casserole in the Shell Recipe

Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.

Bake in the preheated oven until squash is tender 40 to 45 minutes. Remove from oven; cool until easily handled 7 to 10 minutes.

Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.

Cook beef onion and bell pepper in a skillet over medium heat until the meat is no longer pink about 5 minutes; drain. Stir in garlic basil oregano salt and pepper; cook and stir until fragrant about 2 minutes. Add tomatoes and cook until warmed through about 2 minutes. Stir in squash; cook until liquid has evaporated about 10 minutes.

Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.

Bake in the preheated oven until flavors combine about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted about 5 minutes.