Spaghetti Squash Boats
Ingredients
- 1 medium spaghetti squash (2 to 2 1/2 lb.) ⓘ
- 1/4 lb. ground beef ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 c. chopped bell pepper, any color ⓘ
- 1/2 c. sliced fresh mushrooms ⓘ
- 1 garlic clove, minced ⓘ
- 1/2 tsp. dried basil ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1 can (14 1/2 oz.) diced tomatoes, drained ⓘ
Instructions
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 375° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork;
- set shells and squash aside. In a skillet over medium heat, cook beef, onion and bell pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; return to the oven for 5 or until cheese is melted. Don't know what the carb content is but I do know it's low carb.
Nutrition & Diet Analysis (per serving)
390
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).