Ingredients

2 medium spaghetti squash (2 to 2-1/2 pounds)

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup sliced fresh mushrooms

2 garlic cloves, minced

2 teaspoons Italian seasoning

1/2 teaspoon salt

1/8 teaspoon pepper

2 small Roma tomatoes, diced and seeds removed

1/2 cup shredded mozzarella cheese

Preparation

  1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with ½ inch of hot water. Bake, uncovered, at 375°F for 30-40 minutes or until tender. When cool enough to handle, scoop out squash, separating strands with a fork. Set the shells and squash aside. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add mushrooms, garlic, Italian seasoning, salt and pepper; cook and stir for 2 minutes. Add diced tomato; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; place back in oven and bake 5 minutes longer or until cheese is melted.