Summer Spaghetti Supper
|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|
|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.
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.