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Spaghetti Squash and Ground Beef Casserole
Ingredients
  • 2 medium (about 2 pounds each) spaghetti squash, cut crosswise into 2-inch thick rounds
  • ¼ cup olive oil, divided
  • ½ teaspoon black pepper
  • 1 ½ teaspoons fine  salt, divided
  • 6 cloves garlic, chopped
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 pound 90/10 lean ground beef
  • 2 tablespoons tomato paste
  • 1 ( 28- ounce) can whole peeled plum tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds, optional
  • ½ teaspoon crushed red pepper
  • 1 cup ( 4 ounces) shredded low-moisture part-skim mozzarella
  • ¼ cup finely  grated parmesan
  • Chopped fresh basil, for garnish
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