Spaghetti Squash Casserole Recipe

This fall everyone was raving about spaghetti squash. Honestly, I hadn't even heard of the stuff until last year. So, one week at the grocer, I was brave and bought one. Weeks ago. It has been sitting in my pantry, waiting to be enjoyed. But somehow it keeps getting over looked. This week is the week. I found this great sounding recipe from my friend Molly. 

Spaghetti Squash Casserole 

Ingredients:
4c cooked spaghetti squash (1 medium-large spaghetti squash - about $4-5)
8oz low-moisture part-skim shredded mozzarella cheese (on sale for $1.99)
2c sugar-free salt-free tomato puree (canned): or make home-made (I actually used sugar-free spaghetti sauce, which I bought on sale 3/$5, so this was about 75 cents worth)
12oz cooked 95-97% fat-free ground beef or ground turkey ($3-4)
2 healthy fats (2tsp of olive oil added to the sauce, for example)
Italian seasoning, salt & pepper to taste

To cook squash: 

With a knife, cut a big X on the front and back sides of a spaghetti squash. 

Microwave until soft to the touch (about 10 mins). 

Open, scrape out the seeds, then scrape out 4c of the cooked squash with a spoon.

To prepare: 

Put 4c of spaghetti squash on the bottom of a casserole dish

Add 4oz of the cheese

Layer on the 12oz of ground beef

Pour the sauce evenly on top of everything

Layer the rest of the cheese on top

Cook at 475 until the cheese is brown (about 30mins)

Let is stand 10 minutes before enjoying. 

How are you preparing your spaghetti squash this fall?