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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A nice pasta free way to have spaghetti using Spaghettie Squash. Very good. Ingredients:
1 large spaghetti squash |
1 large onion, diced |
1 teaspoon garlic, minced |
16 ounces tomato sauce |
1 lb extra lean ground beef |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
3 tablespoons dry parmesan cheese, grated |
Directions:
1. Cover squash with water and boil in a very large pot.
2. Cook, uncovered for 30-60 minutes, until easily pierced with a fork.
3. Drain, cut in half, and set aside until cool.
4. Coat a 2 quart saucepan with nonstick spray. Brown beef and onions over medium heat. Add the garlic and saute 1 minute.
5. Add the tomato sauce, oregano, and pepper.
6. Simmer for 20 minutes.
7. Remove the seeds from the squash.
8. Using a fork, separate the pulp into spaghetti-like strands.
9. Reheat briefly in a large frying pan.
10. Top with the sauce and sprinkled with the cheese and serve.
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