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Spaghetti Squash Boats

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! —Vickey Lorenger, Detroit, Michigan
4-6 ServingsPrep: 1 hour Bake: 20 min.

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.
© Taste of Home 2012

2 of 2

Spaghetti Squash Boats (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012