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Spaghetti Squash Boats Recipe

Spaghetti Squash Boats Recipe photo by Taste of Home

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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! —Vickey Lorenger, Detroit, Michigan

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Spaghetti Squash Boats Recipe

Prep: 1 hour Bake: 20 min.

Yield: 4-6 Servings

60 20 80

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.

Nutritional Facts 1 cup equals 102 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 246 mg sodium, 13 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed on Sep. 23, 2012 by Vmbluefox

I used a pound of ground beef and doubled all of the ingredients except for the squash. It made so much I had to use a casserole dish. It was great! Will definitely make again

Reviewed on Jan. 22, 2011 by joyfulstamper

We have made this recipe several times now and LOVE LOVE LOVE it!!!!!!!!!! The changes we make are 1/2 lb beef, 1 whole onion, 1 whole green pepper, 4 oz can mushrooms (drained), low sodium season salt (instead of reg. salt), and 2 heaping t. minced garlic in a jar. Also, use a 3 lb squash. It always presents well! Very impressive to look at and eat both!