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Diablo Spaghetti Casserole



  • 12 ounces dry spaghetti
  • 1-1/2 tablespoons olive oil, divided
  • 1/4 cup chopped onion 1 garlic clove, minced
  • 2 pounds ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow squash, chopped
  • Salt and pepper
  • 2 cups Monterey Jack cheese
  • 1 - 12.5 ounce jar Diablo Verde Creamy Cilantro Sauce


  • Preheat oven to 350° F.
  • Cook the spaghetti per package instructions.
  • Drain the spaghetti when done.
  • Heat 1/2 tablespoon oil in a large skillet over medium-high heat.
  • Sauté onion for 5 minutes or until softened.
  • Add garlic and cook for 30 to 60 seconds.
  • Add ground beef to the skillet.
  • Break up meat, season with chili powder and cumin, and brown.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat.
  • Add the peppers and squash cooking just enough to sear the vegetables, about 3 minutes.
  • Season with salt and pepper.
  • Layer the following in a lightly oiled 9x13 baking dish:
    • Spaghetti
    • Ground beef mixture
    • Diablo Verde
    • Peppers and squash
    • Cheese
  • Cover with aluminum foil and bake for 30 minutes.

Photo by Sari M Bailey

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