Spaghetti Squash Casserole
Ingredients
- 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
- 2 tablespoons water
- 1 pound lean ground beef
- 1 medium shallot, sliced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon plus 1/8 teaspoon salt
- ½ teaspoon ground pepper
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 cup shredded fontina cheese
- Fresh basil for garnish
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