Spaghetti Squash Boats

Name: Spaghetti Squash Boats
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4-6 side-dish servings or 2 main-dish servings.
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

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

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.

Nutrition 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.

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

Reviews

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Average Rating:

Jason-Rachel

Nov 27, 2018

What a fun way to use spaghetti squash!
Vickie

Sep 21, 2017

Absolutely delicious.
Tgoode40

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
bell5429

Oct 13, 2014

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

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
joyfulstamper

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!
GrammieRuth

Nov 17, 2010

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

Oct 1, 2010

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