Spaghetti Squash Boats
Source of Recipe
adapted, from Maple
List of Ingredients
2 Lb Spaghetti Squash
1/4 Pound Extra Lean Ground Beef 7% Fat
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
1 Clove Garlic -- minced
1/2 Teaspoon Dried Basil
1/8 Teaspoon Black Pepper -- freshly ground
1 14.5-oz Can Low Sodium Tomatoes, Canned -- diced, drainedRecipe
Slice squash in half lengthwise. Scoop out seeds. Place in microwave safe dish (glass pie plate works well) cut side up. Add 1/4 cup water to plate and cover loosely with plastic wrap. Microwave on high approx. 8 minutes. Let rest at least 5 minutes or until cool enough to handle. When cool enough to handle, scoop out squash, separating strands with a fork.; set shells and squash aside.
In a skillet over medium heat, saute beef, onions and peppers until the meat is browned and the vegetables are tender. Add garlic, basil, oregano and pepper; cook and stir 2 minutes. Add drained tomatoes; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated--about 10 minutes. Fill shells with ground beef mixture and place in shallow baking dish. Bake, uncovered, at 350 F for 15 minutes.
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