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Home Recipes Ingredients Vegetables Squash

Spaghetti Squash Boats

Name: Spaghetti Squash Boats
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 2 servings.
Cuisine: Europe, Italian
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

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Total Time

Prep: 1 hour Bake: 20 min.

Makes

2 servings

With a bounty of fresh ingredients, this recipe makes a fun summer dish. Spaghetti squash has an interesting texture that’s delightfully different. —Vickey Lorenger, Detroit, Michigan

Spaghetti Squash Boats Recipe photo by Taste of Home

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 hot water to a depth of 1/2 in. Bake, uncovered, until tender, 30-40 minutes. Reduce oven setting to 350°.
When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash 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.

Spaghetti Squash Boats

Ingredients

Directions

Nutrition Facts

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