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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spaghetti Squash Boats   
    Categories: Squash, Beef, Vegetables, Cheese, Herbs   
         Yield: 2 servings   
       
         4 lb Spaghetti squash   
       1/4 lb Ground beef   
       1/2 c  Chopped onion   
       1/2 c  Chopped bell pepper   
       1/2 c  Sliced fresh mushrooms   
         1 cl Garlic; minced   
       1/2 ts Dried basil   
       1/2 ts Dried oregano   
       1/4 ts Salt   
       1/8 ts Pepper   
    14 1/2 oz Can diced tomatoes, drained   
       1/3 c  Shredded mozzarella cheese   
              Sliced fresh basil; opt   
       
     Set oven @ 375ºF/190ºC.   
        
     Cut squash in half lengthwise; scoop out seeds. Place   
     squash cut side down in a baking dish. Fill dish with   
     1/2" hot water. Bake, uncovered, until tender, 30-40   
     minutes. Reduce oven setting to 350ºF/175ºC.   
        
     When cool enough to handle, scoop out flesh, separating   
     strands with a fork; set squash shells and flesh aside.   
        
     In a large skillet, cook beef, onion and green pepper   
     over medium-heat until meat is no longer pink, 3-4   
     minutes, breaking up beef into crumbles; drain. Add   
     mushrooms, garlic, basil, oregano, salt and pepper; cook   
     and stir 2 minutes. Add tomatoes; cook and stir 2   
     minutes longer. Stir in squash.   
        
     Cook, uncovered, until liquid has evaporated, about 10   
     minutes. Fill shells; place in shallow baking dish.   
        
     Bake, uncovered, for 15 minutes. Sprinkle with cheese;   
     bake until cheese is melted, about 5 minutes longer. If   
     desired, top with basil.   
        
     Vickey Lorenger, Detroit, Michigan   
        
     Makes: 2 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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