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.


Saucy Spaghetti Squash Ole

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Servings: Makes 4 main-dish servings.
Prep Time: 5 mins
Total Time: 50 mins
Related Categories: Beef, Cut Corn, Easy and Quick Dinners, Ground Beef, Mexican Cuisine, Quick and Easy Beef Dishes, Quick and Easy Ground Beef Dishes, Quick and Easy Mexican Dishes, Spaghetti Squash, Squash
 
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Ingredients
  • 1  2-1/2- to 3-pound
    spaghetti squash
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  • 1  pound
    lean ground beef
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  • 1/2  cup
    chopped onion
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  • 1 
    clove garlic, minced
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  • 1/2  teaspoon
    cornstarch
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  • 1  8-ounce
    can tomato sauce
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  • 2/3  cup
    tomato juice
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  • 1  7-ounce
    can whole kernel corn with sweet peppers, drained
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  • 2  teaspoons
    chili powder
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  • 1/2  teaspoon
    dried oregano, crushed
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  • 1/2  cup
    shredded Monterey Jack cheese
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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
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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