MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti Squash Boats
 Categories: Squash, Beef, Vegetables, Cheese, Herbs
      Yield: 2 Servings

      4 lb Spaghetti squash
    1/4 lb Ground beef
    1/2 c  Onion; chopped
    1/2 c  Bell pepper; chopped
    1/2 c  Fresh mushrooms; sliced
      1 cl Garlic; minced
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/4 ts Salt
    1/8 ts Pepper
 14 1/2 oz Can diced tomatoes; drained
    1/3 c  Mozzarella cheese; shredded
           Fresh basil; sliced opt

  Set oven @ 375°F/190°C.

  Cut squash in half lengthwise; scoop out seeds. Place squash cut
  side down in a baking dish. Fill dish with 1/2" hot water. Bake,
  uncovered, until tender, 30 to 40 minutes. Reduce oven setting to
  350°F/175°C.

  When cool enough to handle, scoop out flesh, separating strands
  with a fork; set squash shells and flesh aside.

  In a large skillet, cook beef, onion and green pepper over
  medium-heat until meat is no longer pink, 3 to 4 minutes, breaking
  up beef into crumbles; drain. Add mushrooms, garlic, basil,
  oregano, salt, and pepper; cook and stir 2 minutes. Add tomatoes;
  cook and stir 2 minutes longer. Stir in squash.

  Cook, uncovered, until liquid has evaporated, about 10 minutes.
  Fill shells; place in shallow baking dish.

  Bake, uncovered, for 15 minutes. Sprinkle with cheese; bake until
  cheese is melted, about 5 minutes longer. If desired, top with
  basil.

  Recipe by Vickey Lorenger, Detroit, Michigan

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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