Prep 15 mins
Cook 45 mins
Baked spaghetti, carrot, and yellow squash crust with spicy ground beef and water chestnut filling.
- 8 ounces spaghetti
- 1 tablespoon vegetable oil
- 2 carrots, peeled & coarsely shredded
- 2 small yellow squash, halved lengthwise & thinly sliced
- 1 1⁄4 lbs lean ground beef
- 8 water chestnuts, finely chopped
- 4 scallions, thinly sliced (including tops)
- 1⁄4 cup chili sauce
- 3 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- Preheat oven to 400°F.
- Cook spaghetti according to directions on package.
- Grease a 9" pie pan with the vegetable oil.
- Place drained spaghetti in a bowl with the carrots and squash, and toss to mix, then place evenly in pie pan.
- Bake uncovered for 15 minutes.
- Combine all remaining ingredients, and spread the mixture evenly over the pasta.
- Bake uncovered for 20 minutes (until meat is cooked through).
My kids really liked this but asked not to include the crunchy white things (water chestnuts) next time. Any recipe that my older daughter likes is a miracle! She's very picky! I understand the comment about needing more sauce .. it seemed bland, but I think that was only because the title indicated spicey and oriental (heavy sauces typically). It wasn't spicey here (maybe cuz our ginger was an older spice in the cupboard). But I tried to decide if I would change anything and decided not to - it was light and very enjoyable as is. If you get your mind prepared for a lighter dish and ignore the title - you will probably not think it needs a sauce! But if you do, maybe a Hoisin sauce on the side would work for those that want it. Thanks for sharing your recipe -- it's a fun one!
Three people gave this a 5 star rating 2 people a 4 star rating. The 2 4-star people said it needed more sauce and then it would be a 5 star. I agreed to use more sauce next time.