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Summer Spaghetti Supper

Diet.Chef's picture
  Spaghetti squash 1
  Ground chuck 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Sliced zucchini 1 1⁄2 Cup (24 tbs)
  Peeled seeded chopped tomato 1 1⁄4 Cup (20 tbs)
  Chopped fresh basil/1 teaspoon dried whole basil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Dried whole oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

Wash squash; pierce with a fork several times.
Place squash in a large baking dish.
Bake at 350° for 1 hour or until squash yields to pressure.
Let cool to touch.
Cur squash in half lengthwise; remove and discard seeds.
Using a fork, remove spaghetti-like strands from squash; transfer strands to a serving platter.
Set aside, and keep warm.
Discard shells.
Cook ground chuck, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.
Drain well, and pat dry with paper towels.
Wipe pan drippings from skillet with a paper towel.
Return mear mixture to skillet.
Add zucchini and next 6 ingredients.
Cook over medium heat unrtl thoroughly heated and zucchini is crisp-render, stirring occasionally.
Spoon meat mixture over spagheti squash.
Sprinkle with Parmesan cheese.

Recipe Summary

Main Dish
Summer, Quick

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