1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley
Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water.
Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle,
scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until
meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook
and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered,
at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
Prep: 20 min. Bake: 45 min.
Yield: 6-8 Servings
Nutritional Facts 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol,
226 mg sodium, 7 g carbohydrate, 2 g ber, 14 g protein.