Spaghetti Squash Boats Recipe

Ingredients

• 1 medium spaghetti squash (2 to 2-1/2 pounds)
• 1/4 pound ground beef (90% lean)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded part-skim mozzarella cheese

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 in. 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 the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.
• 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. Yield: 4-6 side-dish servings or 2 main-dish servings.

Spaghetti Squash Boats published in Taste of Home August/September 1997, p29