Spaghetti Squash With Tomato Sauce
|Spaghetti squash||2 1⁄2 Pound (1 Piece)|
|Lean ground beef/Turkey||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Instant beef bouillon granules||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped tomato||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||1 Tablespoon|
Cut the squash in half lengthwise; remove seeds and strings.
In a baking dish place squash halves, cut side down.
With a fork prick the skin all over.
Bake in a 350° oven for 30 to 40 minutes or till tender.
Meanwhile, for sauce, in a saucepan cook beef or turkey, onion, and garlic till meat is brown.
Drain off fat.
Stir in un-drained tomatoes, wine, bay leaf, parsley, dried basil, bouillon granules, oregano, thyme, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 40 minutes, stirring occasionally.
Stir in mushrooms.
Cook for 10 minutes.
Remove bay leaf.
Combine water and cornstarch.
Stir into beef mixture.
Cook and stir till bubbly.
Cook and stir for 2 minutes more.
Using two forks shred and separate the squash pulp into strands.