 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
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! Source: TOH Ingredients:
1 (2 -2 1/2 lb) spaghetti squash |
1/4 lb ground beef |
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 |
1/4 teaspoon pepper |
14 1/2 ounces diced tomatoes, drained |
1/3 cup shredded 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 inches 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 beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
4. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
5. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
6. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
|
|