14.5ozcanned diced tomatoes, (I prefer the fire roasted kind when available.)
1/2tspcrushed red pepper
3 - 4medium tomatoes, (sliced into thin circles)
1/4cupchopped fresh basil
Preheat oven to 400 degrees.
Slice your spaghetti squash in half length wise. Scoop out the seeds and gooey center. Sprinkle with salt and pepper. Lay cut side down on a baking sheet. Bake for 40 minutes. You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning. While your squash is baking move on to the next step. Once your spaghetti squash is cooked remove from oven and reduce oven temperature to 375 degrees.
Add ground beef and diced onion to large saute pan. Cook over medium to medium high heat until beef is browned. Once browned turn off heat. Add remaining meat sauce ingredients. Stir until well combined.
Scoop out 1 1/2 cups of the finished meat sauce and set aside.
In a separate bowl whisk the eggs thoroughly.
Pour your whisked eggs into the meat sauce remaining in the pan and stir until the eggs are completely mixed in.
Brush olive oil along the inside of a 9 x 13 baking dish to prevent sticking.
Use a fork to pull the spaghetti squash out of the skin and add to the baking dish. You want them to be noodle-like so if they clump together some just separate with your fork.
Add your meat sauce/egg mixture (remember you should still have 1 1/2 cups of the meat sauce without any egg set aside). Stir together with your squash using a fork or spoon. Spread in your baking dish.
Pour the 1 1/2 cups meat sauce you set aside over top and spread.
Add the sliced tomatoes in a single layer. Sprinkle with salt and chopped fresh basil.
Place in the oven and bake at 375 degrees for 1 hour. Remove from oven and let sit for 5 to 10 minutes before cutting. (Any additional moisture on the top should absorb back into the casserole while it sits.)
When you're picking out your spaghetti squash select a smaller size. I've used a large squash once and it made the finished product a bit drier than I like it. A small to medium size squash works perfectly every single time even though you'll think you don't have enough noodles when you spread them out in the baking dish. The sauce binds to them and fills out the casserole beautifully.Sauteing the ground beef and onion together means the grease from the beef helps quickly cook the onion and prevents sticking in the pan. Adding oil, butter, or another cooking fat is not necessary and I wouldn't recommend it.I use a very lean ground beef so I don't have any excess fat to drain. If you find that you have a lot of grease in the pan after browning your beef drain it before adding your garlic and seasonings.Nutritional information is based on cutting your casserole into 8 slices.