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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 ityou'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:
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.
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