• 4servings
  • 80minutes
  • 102calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium spaghetti squash (2 to 2-1/2 pounds)

  2. 1/4 pound ground beef (90% lean)

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped green pepper

  5. 1/2 cup sliced fresh mushrooms

  6. 1 garlic clove, minced

  7. 1/2 teaspoon dried basil

  8. 1/2 teaspoon dried oregano

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 1 can (14-1/2 ounces) diced tomatoes, drained

  12. 1/3 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Spaghetti Squash Boats Recipe photo by Taste of Home 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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