Spaghetti Squash Boats Recipe

5 6 9
Spaghetti Squash Boats Recipe
Spaghetti Squash Boats Recipe photo by Taste of Home
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Spaghetti Squash Boats Recipe

Read Reviews
5 6 9
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Spaghetti Squash Boats in Taste of Home August/September 1997, p29

Nutritional Facts

1 cup: 102 calories, 3g fat (1g saturated fat), 13mg cholesterol, 246mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

  • 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
  1. 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.
  2. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
  3. 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.
  4. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
  5. 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.
Originally published as Spaghetti Squash Boats in Taste of Home August/September 1997, p29

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Tgoode40 User ID: 8461634 230211
Reviewed Jul. 26, 2015

"Im a vegetarian and I made his dish last night for my family using salmon and broccoli with cheese it was so good and filling I cant to make more of your recipes"

MY REVIEW
bell5429 User ID: 7427943 46064
Reviewed Oct. 13, 2014

"This was excellent, I made it without the meat and was still good."

MY REVIEW
Vmbluefox User ID: 6877863 77008
Reviewed Sep. 23, 2012

"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"

MY REVIEW
joyfulstamper User ID: 1358576 202324
Reviewed Jan. 22, 2011

"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!"

MY REVIEW
GrammieRuth User ID: 3877856 22752
Reviewed Nov. 17, 2010

"I made this recipe with sausage instead of ground beef, and it was great."

MY REVIEW
buttscpa User ID: 4509648 23629
Reviewed Oct. 1, 2010

"This is very fresh tasting. I will make it again."

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