Beef / Pork

Olive, Lamb and Red Pepper Casserole is for Dinner.

Olive, Lamb and Red Pepper Casserole takes 20 minutes to prepare.

Olive, Lamb and Red Pepper Casserole takes 90 minutes to cook.

Olive, Lamb and Red Pepper Casserole makes 6 servings.

The ingredients for Olive, Lamb and Red Pepper Casserole are:

1 (2 lb.) spaghetti squash, halved and seeded
2 T extra-virgin olive oil, halved
1 lb ground lamb (or ground meat of your choice)
1 small red onion, chopped
1 red bell peppers, seeded and diced
5 cloves garlic, chopped
1 T dried basil
1 T fresh rosemary (or 1 tsp dried)
1 tsp dried oregano
salt and pepper to taste
12 ounces ricotta cheese
12 green olives, sliced
1 15-ounce can tomato sauce

Here is how you make Olive, Lamb and Red Pepper Casserole:

Serves 6.Preheat oven to 375*. Steam spaghetti squash in microwave-safe dish, cut side down, until soft. Turn squash right-side up and allow to cool, about 20 minutes.Heat 1 T olive oil in skillet over med-high heat. Stir in ground lamb and cook until brown and crumbly. Remove lamb from skillet and set aside. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the onions and bell pepper, cooking until the onion is softened and translucent, about 5 minutes. Stir in the garlic, basil, rosemary, oregano. Season with salt and pepper to taste (remember that ricotta is salty). Cook, stirring, for about 3 more minutes, until the flavor of the garlic has mellowed.Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork and season with salt and pepper to taste. Place half of the squash mixture into a 9 x 13 baking dish. Evenly spread half of the lamb, half of the red pepper mixture, half of the olives, half of the cheese, and half of the tomato sauce. Repeat layers.Bake the casserole until hot and bubbly, about 30 minutes.Number of Servings: 6Recipe submitted by SparkPeople user QUIDDITCHGRRL.

The nutritional information for Olive, Lamb and Red Pepper Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 436.6

• Total Fat: 30.0 g
• Cholesterol: 72.8 mg
• Sodium: 734.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.1 g
• Protein: 21.5 g