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     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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