Cheeseburger Spaghetti Squash Casserole

Print Save Cheeseburger Spaghetti Squash Casserole Recipe Embed Ingredients 1 whole Spaghetti Squash, about 2.5-3 pounds, or about 5 cups once roasted 2 teaspoons Olive Oil 1 teaspoon Salt Black Pepper 1 pound Lean Ground Beef 1/2 cup Diced Onion 1 large Egg 1/2 cup Tomato Paste, plus 2 tablespoons 2 tablespoons Water 2 teaspoons White Vinegar 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder 2 tablespoons Prepared Yellow Mustard 1/2 cup Tomato Sauce 1 1/3 cups Reduced Fat Shredded Cheddar Cheese, about 5 ounces, divided Directions Preheat your oven to 400°F. Line a baking sheet with tinfoil. Cut the squash in half and scrape out the seeds.  Rub the insides with the olive oil and sprinkle with a pinch of salt and pepper. Place the squash, cut-side-down, onto the prepared baking sheet and took until fork tender, about 45-50 minutes. Let cool until you can hold it. While the squash cools, heat a medium, non-stick pan on medium/high heat. Cook the ground beef, breaking it up as it cooks, until no longer pink. Transfer to the bottom of a greased casserole dish. Scrape the flesh out of the squash into a large bowl and add the diced onions. In a separate large bowl, whisk together all of the remaining ingredients, up to cheese, adding in the 1 tsp of salt. Mix until well combined. Pour the tomato mixture over top of the squash and stir until the squash is evenly coated. Make sure you break up all the strands of squash so the tomato mixture covers everything. Stir in 2/3 cup of cheese, reserving the rest for later. Transfer to the casserole dish, spooning the squash over the beef and packing it into the dish tightly. Bake until the top feels set, about 30-40 minutes. Then, sprinkle with the remaining cheese and bake an additional 4-5 minutes until melted. DEVOUR! Recommended Le Creuset Jelly Roll Pan Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls All Clad Stainless Saute Pan via Food Fanatic http://ift.tt/2w7p24Z Food Fanatic