Spaghetti Squash, Beef and Sauteed Vegetables Casserole

• 1 each spaghetti squash halved and seeded
• 1 pound beef ground
• 1 small green bell peppers diced
• 1 small sweet red bell peppers diced
• 1/2 small red onion diced
• 2 cloves garlic or to taste, minced or crushed
• 14 1/2 ounces tomatoes, canned italian style, diced and drained, 1 can
• 3/4 teaspoon oregano dried
• 1 teaspoon basil dried
• 1 x salt or to taste
• 1 x black pepper freshly ground to taste
• 2 cups cheddar cheese shredded, prefer sharp

1. Preheat oven to 375F (190C).
2. Set squash on a baking sheet, and bake 40 to 50 minutes until you can easily insert a fork or a sharp knife into the skin.
3. Remove from oven, let cool enough to handle, then remove strands with a fork in a medium bowl.
4. Reduce oven temperature to 350F (180C).
5. Coat a casserole dish with cooking spray.
6. Add a little bit vegetable oil or cooking spray n a skillet over medium heat.
7. Add the ground beef and cook until evenly brown.
8. Drain well, and stir in the green pepper, red pepper, red onion, and garlic.
9. Continue to cook and stir until vegetables are tender.
10. Stir in the strands from the squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper.
11. Cook and stir until heated through.
12. Remove skillet from heat, and stir in 1 3/4 cups cheese until melted.
13. Transfer to the prepared casserole dish.
14. Bake 25 minutes.
15. Top with remaining cheese, and continue baking 5 minutes, until cheese melts.
16. Serve warm.

ground, green bell peppers, sweet red bell peppers, red onion, garlic, tomatoes, oregano dried, basil, salt, black pepper, cheddar cheese

Taken from recipeland.com/recipe/v/spaghetti-squash-beef-sauteed-v-51676 (may not work)