Saucy Spaghetti Squash Ole
|Spaghetti squash||3 Pound|
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||8 Ounce (1 Can)|
|Tomato juice||2⁄3 Cup (10.67 tbs)|
|Canned whole kernel corn with sweet peppers||7 Ounce, drained (1 Can)|
|Chili powder||2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
Halve the spaghetti squash lengthwise and remove seeds.
Place, cut side down, on a baking sheet.
Bake in a 350° oven for 45 to 50 minutes or till tender.
Use a fork to shred and separate the spaghetti squash into strands.
Meanwhile, for sauce, in a large skillet cook beef, onion, and garlic till meat is no longer pink and onion is tender.
Drain off fat.
Stir in cornstarch.
Stir in tomato sauce, tomato juice, corn, chili powder, and oregano.
Cook and stir till slightly thickened and bubbly.
Cook and stir 2 minutes more.