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Spaghetti Squash With Peppers And Meat Sauce

Microwaverina's picture
Ingredients
  Italian tomatoes/2 italian tomatoes, halved 1 , quartered and seeded
  Carrot 1 Small, coarsely chopped
  Onion 1 Small, coarsely chopped
  Garlic 1 Clove (5 gm)
  Green peppers 1⁄2 Cup (8 tbs), cubed
  Sweet red peppers 1⁄2 Cup (8 tbs), cubed
  Tomato sauce 1 Cup (16 tbs)
  Minced fresh parsley 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Spaghetti squash 3 Pound, halved lengthwise, stemmed and seeded (1 Whole)
  Extra lean ground beef 8 Ounce
Directions

In a blender or food processor, process the tomatoes, carrots, onions, and garlic with on/off turns until finely chopped.
Transfer to an 8" X 8" baking dish.
Add the green peppers and red peppers.
Microwave on high for 3 minutes.
Stir.
Add the tomato sauce, parsley, basil, oregano, marjoram, and black pepper.
Microwave on high for 5 minutes.
Cover and keep warm.
Place the squash on a plate, cut-side down, and microwave on high for 8 to 10 minutes, or until tender.
Cover and keep warm.
Crumble the meat into a 9" glass pie plate.
Cover with a lid or a large plate and microwave on high for 3 minutes.
Stir to break up clumps.
Cover and microwave on high for 3 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
Stir the meat into the sauce.
While the meat is cooking, use a fork to separate the flesh of the squash into spaghetti-like strands.
Place the squash on a platter.
Top with the meat sauce.
If needed, reheat briefly before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Squash

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