Italian Spaghetti Squash Bake

INGREDIENTS 1 Spaghetti Squash 1 lb Ground Beef 4 Eggs…whisked 1 Onion…chopped 1 Red Bell…chopped 1 14oz can Fire Roasted Diced Tomatoes 2 Garlic Cloves…minced 1 tbs Italian Seasonings 1 tbs Fresh Basil…chopped 2 tsp Oregano 1 tsp Salt ½ tsp Pepper PREHEAT 400 Cut squash in half lengthwise and scoop out seeds. Roast cut side up for 30 minutes or until fork tender. Meanwhile, cook beef, onion, red bell, and garlic until meat is brown and veggies are tender. Strain any fat and add tomatoes and spices. Cook until heated through. Scoop out the squash, separating the strands with a fork, into a large bowl. Add meat mixture and eggs. Mix everything together until well blended. Place mixture into a greased 8x8 dish or divide evenly into mini casserole dishes. Bake for an hour or until the top is crispy. Sprinkle with fresh basil and serve.

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