Saucy Spaghetti Squash Ole
Recipe from
Better Homes and Gardens
Give spaghetti squash Tex-Mex pizzazz by topping it with chili-seasoned beef and corn.
Ingredients
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1 2-1/2- to 3-poundspaghetti squashsee savings
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1 poundlean ground beefsee savings
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1/2 cupchopped onionsee savings
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1clove garlic, mincedsee savings
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1/2 teaspooncornstarchsee savings
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1 8-ouncecan tomato saucesee savings
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2/3 cuptomato juicesee savings
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1 7-ouncecan whole kernel corn with sweet peppers, drainedsee savings
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2 teaspoonschili powdersee savings
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1/2 teaspoondried oregano, crushedsee savings
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1/2 cupshredded Monterey Jack cheesesee savings
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Directions
1.
Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. Bake in a 350 degree F. oven for 45 to 50 minutes or until tender.
2.
Use a fork to shred and separate the spaghetti squash into strands.
3.
Meanwhile, for sauce, in a large skillet cook beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
4.
Stir in cornstarch. Stir in tomato sauce, tomato juice, corn, chili powder, and oregano. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more.
5.
To serve, spoon meat mixture over spaghetti squash and top with cheese. Makes 4 main-dish servings.
Microwave Directions
Place squash halves, cut side down, in a baking dish with 1/4 cup water. Micro-cook, covered, on 100% power (high) for 15 to 20 minutes or until tender, rearranging once. Continue as above. Makes 4 servings.
Nutrition information
Per serving: Calories 314, Total Fat 15 g, Cholesterol 92 mg, Sodium 733 mg, Carbohydrate 17 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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