Spaghetti Squash Boats
Total Time
Prep: 1 hour Bake: 20 min.
Yield
2 servings
Love noodles but want to eat fewer carbs? Our beef-stuffed spaghetti squash boats have a similar texture and a fun presentation.
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1/4 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup sliced fresh mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/3 cup shredded part-skim mozzarella cheese
- Sliced fresh basil, optional
Directions
- Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill dish with 1/2 in. hot water. Bake, uncovered, until tender, 30-40 minutes. Reduce oven setting to 350°.
- 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.
Nutrition Facts
1 stuffed squash half: 335 calories, 12g fat (5g saturated fat), 47mg cholesterol, 852mg sodium, 43g carbohydrate (20g sugars, 10g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
With a bounty of fresh ingredients, this spaghetti squash boats recipe makes a fun summer dish. Spaghetti squash has an interesting texture that’s delightfully different. —Vickey Lorenger, Detroit, Michigan
Recipe Creator
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