Spaghetti Squash Casserole

From the Kitchen of The Veggie Vixen

Cooking tutorial on our YouTube Channel here.
Ingredients

1lb lean ground beef
3 lbs spaghetti squash
1 medium tomato, diced
1 medium onion, diced
1/2 bell pepper (yellow, red or green)
8oz baby portobello mushrooms, sliced
fresh minced garlic to taste (I use at least 6 cloves!)
1/2C fresh parsley, diced
1/4C fresh grated parmesan cheese
1/4-1/2C of your favorite fresh grated cheese (I use mozzarella, cheddar, or colby jack)
1-2T garlic powder
1-2T onion powder
extra virgin olive oil 
fresh ground pepper and Himalayan salt to taste


Directions

1. Begin by roasting spaghetti squash in a glass casserole dish with about 1 inch of water in the bottom at 350 degrees for 45 minutes, or until soft. (I usually do this a day or two ahead while I'm cooking something else in the oven. This saves me time on the day I make this casserole.) Cut squash in half and let cool on counter top until you are able to handle it without burning yourself. When cooled, use a fork and your hands to remove all seeds from the squash. After seeds are removed use your fork to separate the strands of squash, place them as the bottom layer of your casserole in a glass casserole dish.
 
2. While spaghetti squash is roasting dice all vegetable ingredients.
 
3. Brown ground beef in a non-stick skillet using extra virgin olive oil. Season your beef while cooking with about half of your onion and garlic powder. Use salt and pepper to taste. Add this mixture to your casserole dish in an even layer on top of the spaghetti squash.
 
4. Using the same non-stick skillet to sauté your veggies until they are tender. Use the remaining onion and garlic powder and some more salt and pepper to taste. Add this layer of veggies on top of your spaghetti squash and ground beef. Bake casserole in your oven at 350 degrees for 30 minutes.
 
5. Remove casserole from oven and top with parmesan cheese, parsley, and your favorite cheese. Bake for another 5-10 minutes or until nice and brown.