Spaghetti Squash Boats
INGREDIENTS:
1 medium 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
1/8 teaspoon pepper
1 can (14-1/2 oz.) diced tomatoes, drained
1/3 cup shredded mozzarella cheese
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 degrees 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 over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add squash mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in a shallow baking dish. Bake uncovered, at 350 degrees for 15 minutes. Sprinkle with cheese; return to the oven for 5 minutes or until cheese is melted.
Yield: 4-6 side dish servings or 2 main dish servings