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1 spaghetti squash, halved and seeded
1 lb ground beef
½ cup green bell pepper, diced
½ cup red bell pepper, diced
¼ cup red onion, diced
1 clove garlic, minced
1 can Italian-style diced tomatoes (14.5 oz), drained
½ tsp dried oregano

½ tsp dried basil
¼ tsp each salt and pepper
1 cups shredded cheddar cheese


Preheat oven to 375 degrees.  Place squash on baking sheet lined with aluminum foil.  Bake for about 40 – 50 minutes (squash till be fork tender and easy to shred).  Remove from oven and allow to cool so it can be shredded.  Reduce oven temperature to 350 degrees.  Spray 2 – 2 ½ qt casserole dish with cooking spray.    In a large skillet, brown the ground beef.  Drain and mix in green bell pepper, red bell pepper, red onion and garlic.  Continue to cook until veggies are tender.  Mix the shredded squash and tomatoes with the beef mixture.  Add oregano, basil, salt and pepper.  Cook until heated through.  Remove from heat and mix in 1 ½ cups shredded cheese.  Place in prepared casserole dish.  Cook for 25 minutes.  Sprinkle with remaining ½ cup shredded cheese and cook for about 5 minutes (until cheese is melted).



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