Ingredients

• 2 teaspoons butter, melted
• 1 spaghetti squash, halved and seeded
• 1 pound ground beef
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 (8 ounce) package sliced fresh mushrooms
• 1/4 cup diced red onion
• 1/4 cup diced green bell pepper
• 1 clove garlic, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried thyme
• 2 1/2 cups shredded mozzarella cheese
• 1 cup crushed buttery round crackers (such as Ritz®)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brush butter lightly over squash halves. Cover with aluminum foil.
3. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
4. Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
5. Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
6. Bake in the preheated oven until golden brown, about 40 minutes.