Ingredients
1 medium spaghetti squash (about 4 pounds)1/4 pound ground beef1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup sliced fresh mushrooms1 garlic clove, minced1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, drained1/3 cup shredded part-skim mozzarella cheeseSliced fresh basil, optional
Preparation
Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill dish with hot water to a depth of 1/2 in. Bake, uncovered, until tender, 30-40 minutes. Reduce oven setting to 350°.
When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
In a large skillet, cook beef, onion and green pepper over medium-heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir 2 minutes. Add tomatoes; cook and stir 2 minutes longer. Stir in squash.
Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
Bake, uncovered, for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with basil.
