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:
covered percent of daily need
