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 Chopped onion
1/2 c Chopped bell pepper
1/2 c Sliced fresh mushrooms
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 Shredded mozzarella cheese
Sliced fresh basil; opt

Set oven @ 375ºF/190ºC.

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, 30-40
minutes. Reduce oven setting to 350ºF/175ºC.

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, 3-4
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.

Vickey Lorenger, Detroit, Michigan

Makes: 2 servings

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

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