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Summer Spaghetti Supper Recipe
|Ground chuck||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Peeled seeded chopped tomato||1 1⁄4 Cup (20 tbs)|
|Chopped fresh basil/1 teaspoon dried whole basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1968 Calories from Fat 973
% Daily Value*
Total Fat 108 g166.5%
Saturated Fat 43.7 g218.6%
Trans Fat 0 g
Cholesterol 347.4 mg
Sodium 1707.8 mg71.2%
Total Carbohydrates 156 g51.9%
Dietary Fiber 9.6 g38.6%
Sugars 7.3 g
Protein 106 g212.9%
Vitamin A 126.5% Vitamin C 243.4%
Calcium 103.4% Iron 74%
*Based on a 2000 Calorie diet
Place squash in a large baking dish.
Bake at 350° for 1 hour or until squash yields to pressure.
Let cool to touch.
Cur squash in half lengthwise; remove and discard seeds.
Using a fork, remove spaghetti-like strands from squash; transfer strands to a serving platter.
Set aside, and keep warm.
Cook ground chuck, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.
Drain well, and pat dry with paper towels.
Wipe pan drippings from skillet with a paper towel.
Return mear mixture to skillet.
Add zucchini and next 6 ingredients.
Cook over medium heat unrtl thoroughly heated and zucchini is crisp-render, stirring occasionally.
Spoon meat mixture over spagheti squash.
Sprinkle with Parmesan cheese.