Spaghetti Squash with Meat Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Neither my mother nor I had tried spaghetti squash before, so when we cooked this recipe together, all we could do was grin and say Wow! It's fun to separate the noodle-like strands from the squash shell, but the eating is the best part!Lina Vainauskas, Shaw Air Force Base, South Carolina Ingredients:
1 medium spaghetti squash (about 8 inches) |
1 cup water |
1 pound ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
1 teaspoon garlic powder |
2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon chili powder |
1 can (28 ounces) tomato puree |
1 cup grated parmesan cheese, divided |
Directions:
1. Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; saute until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan. Yield: 6 servings.
|
|