Spaghetti Squash Boats

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Spaghetti Squash Boats might be a recipe you should try. This side dish has 81 calories, 4g of protein, and 2g of fat per serving. For 71 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have spaghetti squash, part-skim mozzarella cheese, pepper, and a few other ingredients on hand, you can make it. This recipe from Taste of Home has 58 fans. With a spoonacular score of 75%, this dish is solid. Try Spaghetti Squash Boats, Spaghetti Squash Lasagna Boats, and Spaghetti Squash Boats with Chicken for similar recipes.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 can (14-1/2 ounces) diced tomatoes, drained

1/2 teaspoon dried basil

1/2 cup sliced fresh mushrooms

1 garlic clove, minced

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 teaspoon dried oregano

1/3 cup shredded part-skim mozzarella cheese

1/8 teaspoon pepper

1/4 teaspoon salt

1 medium spaghetti squash (2 to 2-1/2 pounds)

Equipment:

baking pan

frying pan

Cooking instruction summary:

Directions Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings. Originally published as Spaghetti Squash Boats in Taste of HomeAugust/September 1997, p29 Nutritional Facts 1 cup equals 102 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 246 mg sodium, 13 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cut squash in half lengthwise; scoop out seeds.

2. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in.

3. Bake, uncovered, at 375° for 30-40 minutes or until tender.

4. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.

5. In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

6. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes.

7. Add tomatoes; cook and stir for 2 minutes. Stir in squash.

8. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.

9. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.


Nutrition Information:

Quickview
81k Calories
3g Protein
1g Total Fat
14g Carbs
18% Health Score
Limit These
Calories
81k
4%

Fat
1g
3%

  Saturated Fat
0.8g
5%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
3mg
1%

Sodium
242mg
11%

Get Enough Of These
Protein
3g
8%

Vitamin C
19mg
24%

Manganese
0.32mg
16%

Fiber
3g
14%

Vitamin B6
0.27mg
14%

Potassium
388mg
11%

Vitamin B3
2mg
11%

Calcium
106mg
11%

Copper
0.21mg
10%

Iron
1mg
8%

Magnesium
32mg
8%

Phosphorus
77mg
8%

Vitamin K
8µg
8%

Vitamin B1
0.11mg
7%

Vitamin B5
0.73mg
7%

Vitamin E
1mg
7%

Vitamin A
350IU
7%

Folate
27µg
7%

Vitamin B2
0.11mg
7%

Zinc
0.65mg
4%

Selenium
2µg
4%

covered percent of daily need
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