Spaghetti Squash Boats
Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it—you'll love it! Source: TOH
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INGREDIENTS
Nutrition- 1(2 -2 1/2 lb) spaghetti squash
- 1⁄4lb ground beef
- 1⁄2cup chopped onion
- 1⁄2cup chopped green pepper
- 1⁄2cup sliced fresh mushrooms
- 1
- 1⁄2teaspoon dried basil
- 1⁄2teaspoon dried oregano
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 14 1⁄2
- 1⁄3cup shredded mozzarella cheese
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DIRECTIONS
- 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 inches Bake, uncovered, at 375° for 30-40 minutes or until tender.
- When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
- In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
- Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
- Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
- Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
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