Le Creuset Spaghetti Squash Bake
Le Creuset Canada bakeware is the crème de la crème of the culinary world. Le Creuset took cookery to a whole new level. Around the beginning of the 20th century, a global cuisine transformation began to dawn. Chefs began to rethink the types of courses they were serving. Traditional attitudes about cooking and dining fell away. Eating became more about the expression and pleasure of foods. A theory that is practiced today. “Eating was no longer just a necessity or a status symbol, but a joy”.
In the 1930’s to mid-1940’s, Le Creuset developed a commercial strategy, as well as, a range of products. To this day Le Creuset is sold around the world. It is sold in small kitchen shops to large kitchen supply stores. This cookware has something for everyone!
When I purchased my first Le Creuset casserole dish, I was thrilled. The brand or the dish have not let me down. I use this casserole dish for many of my recipes especially in the winter months.
Le Creuset bakeware makes it easy to prepare dinners during a long hectic week. One of my new favourite recipes is a spaghetti squash recipe. Spaghetti squash has become a family favourite in my home. We had never tried spaghetti squash until we went on the Paleo eating kick a couple of years ago. We may not have stayed on the Paleo diet, far too much prep and cooking for me, but we continue to have spaghetti squash at least twice a month. I was shocked when I first made spaghetti squash and how it really looks like spaghetti! In fact, I was giddy. I know…get a life, right?
We usually have spaghetti squash on meatless Monday’s, or when I feel we need a healthier “pasta” dish. I was going to make my typical spaghetti squash recipe, just squash and marinara sauce, when I decided to venture into a new dish, Creamy Spaghetti Squash & Ground Beef Bake!
Not as healthy as squash and marinara sauce, buy very, very yummy!
Creamy Spaghetti Squash & Ground Beef Bake Recipe:
- 1 3-4 lb. spaghetti squash
- 1 lb. of ground beef
- ¼ of a brown onion
- 3 Tbsp. olive oil
- 4 cups spinach chopped
- 1/2 red bell pepper diced
- 3 cloves garlic finely chopped
- dash of nutmeg
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 oz. cream cheese softened (1/2 of an 8 oz. brick)
- 1 cup mozzarella cheese
- 1/4 cup parmesan cheese
- Preheat oven to 375°.
- Lightly grease casserole dish, set aside.
- Dice red bell pepper and garlic, chop spinach and set aside.
- Slice spaghetti squash in half, length-wise. Scoop out seeds. 5. Take 1 Tbsp. of olive oil and brush the top and inside of the squash. Place cut side down on a jelly roll pan lined with non-stick foil. Bake for 30-35 minutes. Squash is done when you gently squeeze the sides and it is spongey not hard.
6. Remove from oven. Let cool for about 15 minutes or until you are able to handle the squash. With a fork gently shred the pulp from inside of the squash and set aside.
7. Using your All Clad 14” fry pan, heat the remaining 2 Tbsp. olive oil over medium heat. Add onion, garlic and ground beef, cook beef until brown and crumble. About 7-10 minutes.
8. Add spinach, red bell pepper, nutmeg, salt and pepper to beef mixture and mix well. Sauté just until spinach is wilted.
9. Gently stir in cream cheese until melted. Add the spaghetti squash and stir until combined.
10. Pour mixture into your greased casserole dish. Top with the mozzarella and Parmesan cheese
11. Bake uncovered at 375° for 30-45 minutes, or until bubbly and cheese is lightly browned.
12. Take out of oven and let rest for about 5 minutes.
Serve with a salad and enjoy!