Spaghetti Squash With Peppers And Meat Sauce Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 tomato, quartered and seeded, or 2 Italian tomatoes, halved | ||
| 1 small carrot, coarsely chopped | ||
| 1 small onion, coarsely chopped | ||
| Garlic | 1 Clove (5gm) | |
| Green peppers | 1/2 Cup (16 tbs), cubed | |
| 1/2 cup cubed sweet red peppers | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| Minced parsley | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 spaghetti squash (2 to 3 pounds), halved lengthwise, stemmed, and seeded | ||
| Lean ground beef | 8 Ounce | |
Directions
In a blender or food processor, process the tomatoes, carrots, onions, and garlic with on/off turns until finely chopped.
Transfer to an 8" X 8" baking dish.
Add the green peppers and red peppers.
Microwave on high for 3 minutes.
Stir.
Add the tomato sauce, parsley, basil, oregano, marjoram, and black pepper.
Microwave on high for 5 minutes.
Cover and keep warm.
Place the squash on a plate, cut-side down, and microwave on high for 8 to 10 minutes, or until tender.
Cover and keep warm.
Crumble the meat into a 9" glass pie plate.
Cover with a lid or a large plate and microwave on high for 3 minutes.
Stir to break up clumps.
Cover and microwave on high for 3 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
Stir the meat into the sauce.
While the meat is cooking, use a fork to separate the flesh of the squash into spaghetti-like strands.
Place the squash on a platter.
Top with the meat sauce.
If needed, reheat briefly before serving.
Transfer to an 8" X 8" baking dish.
Add the green peppers and red peppers.
Microwave on high for 3 minutes.
Stir.
Add the tomato sauce, parsley, basil, oregano, marjoram, and black pepper.
Microwave on high for 5 minutes.
Cover and keep warm.
Place the squash on a plate, cut-side down, and microwave on high for 8 to 10 minutes, or until tender.
Cover and keep warm.
Crumble the meat into a 9" glass pie plate.
Cover with a lid or a large plate and microwave on high for 3 minutes.
Stir to break up clumps.
Cover and microwave on high for 3 minutes, or until the meat is no longer pink.
Carefully drain off any accumulated fat.
Stir the meat into the sauce.
While the meat is cooking, use a fork to separate the flesh of the squash into spaghetti-like strands.
Place the squash on a platter.
Top with the meat sauce.
If needed, reheat briefly before serving.
Chef
