Spaghetti Squash Boats
1 medium spaghetti squash (2 to 2-1/2 lbs.)
1/4 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 tsp each dried oregano and basil
1/4 tsp each salt and pepper
1 14-1/2 oz. can diced tomatoes, drained*
1/3 cup shredded mozzarella cheese
Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 375-degrees for 30-40 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out squash, separating strands with a fork; set shells aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add mushrooms, garlic, basil, oregano, salt and pepper, cook and stir for 1 minute. Add squash, mix well. Cook uncovered about 2 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered at 350-degrees for 15 minutes. Sprinkle with cheese, return to the oven for 5 minutes or until cheese is melted. Yield: 4-6 side dish servings or 2 main-dish servings.
Pat’s notes: *sometimes in a pinch I replace the tomatoes with jar spaghetti sauce...delicious. Also, you don’t have to put the filling back into the squash to bake, filling can be poured into a baking dish and baked that way. Increase ingredients proportionately based on size of spaghetti squash.
Source: adapted from Taste of Home
1 medium spaghetti squash (2 to 2-1/2 lbs.)
1/4 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 tsp each dried oregano and basil
1/4 tsp each salt and pepper
1 14-1/2 oz. can diced tomatoes, drained*
1/3 cup shredded mozzarella cheese
Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 375-degrees for 30-40 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out squash, separating strands with a fork; set shells aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add mushrooms, garlic, basil, oregano, salt and pepper, cook and stir for 1 minute. Add squash, mix well. Cook uncovered about 2 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered at 350-degrees for 15 minutes. Sprinkle with cheese, return to the oven for 5 minutes or until cheese is melted. Yield: 4-6 side dish servings or 2 main-dish servings.
Pat’s notes: *sometimes in a pinch I replace the tomatoes with jar spaghetti sauce...delicious. Also, you don’t have to put the filling back into the squash to bake, filling can be poured into a baking dish and baked that way. Increase ingredients proportionately based on size of spaghetti squash.
Source: adapted from Taste of Home