Stuffed Squash Boats

11 ingredients
4 steps

Ingredients

  • 2 medium spaghetti squash (2 to 2-1/2 pounds)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 small Roma tomatoes, diced and seeds removed
  • 1/2 cup shredded mozzarella cheese

Directions

  1. 1
    1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with 1/2 inch of hot water. Bake, uncovered, at 375°F for 30-40 minutes or until tender.
  2. 2
    When cool enough to handle, scoop out squash, separating strands with a fork. Set the shells and squash aside. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
  3. 3
    Add mushrooms, garlic, Italian seasoning, salt and pepper; cook and stir for 2 minutes. Add diced tomato; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
  4. 4
    Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; place back in oven and bake 5 minutes longer or until cheese is melted.

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