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the low carb way

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Auntie Joyce’s Baked Spaghetti Squash

Posted by Solitary Dancer on September 19, 2006

Auntie Joyce’s Baked Spaghetti Squash

INGREDIENTS:

•      1 small spaghetti squash  
•      1/2 cup water  
•      1 pound ground beef  
•      1/2 cup chopped onion  
•      1/2 cup chopped red bell pepper  
•      1/4 cup chopped green bell pepper  
•      1 clove garlic, minced  
•      1 can (14.5 ounces) diced tomatoes with liquid  
•      1/2 teaspoon leaf oregano  
•      1/4 teaspoon salt  
•      1/8 teaspoon pepper  
•      2 1/2 cups shredded Cheddar cheese

PREPARATION:

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork.  

When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed.

Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes.

Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.

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