Oven-Baked Spaghetti Squash Boats

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2 medium spaghetti squash (2 - 2 1/2 lbs)
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 tsps Italian seasoning
1/2 tsp salt
1/8 tsp pepper
2 small Roma tomatoes, diced and seeded
1/2 cup shredded mozzarella
1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with ½ inch of hot water. Bake, uncovered, at 375°F for 30-40 minutes or until tender.
2. When cool enough to handle, scoop out squash, separating strands with a fork. Set the shells and squash aside. In a skillet, cook beef and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
3. Add garlic, Italian seasoning, salt and pepper; cook and stir for 2 minutes. Add diced tomato; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
4. Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; place back in oven and bake 5 minutes longer or until cheese is melted.
from dinendish.net
Dish   Main Dish

Candace Trotter

Member since Nov 2009

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