Saucy Spaghetti Squash Ole

By melanieroe

Prep Time: 5 mins
Total Time: 50 mins
Servings: Makes 4 main-dish servings.

Nutrition Facts
Calories 314, Total Fat 15 g, Cholesterol 92 mg, Sodium 733 mg, Carbohydrate 17 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 2-1/2- to 3-pound spaghetti squash
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon cornstarch
• 1 8-ounce can tomato sauce
• 2/3 cup tomato juice
• 1 7-ounce can whole kernel corn with sweet peppers, drained
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano, crushed
• 1/2 cup shredded Monterey Jack cheese
• Side: chips and queso

Details

Servings 4
Adapted from recipe.com

Preparation

Step 1

1. Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. Bake in a 350 degree F. oven for 45 to 50 minutes or until tender.
2. Use a fork to shred and separate the spaghetti squash into strands.
3. Meanwhile, for sauce, in a large skillet cook beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
4. Stir in cornstarch. Stir in tomato sauce, tomato juice, corn, chili powder, and oregano. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more.
5. To serve, spoon meat mixture over spaghetti squash and top with cheese. Makes 4 main-dish servings.

Microwave Directions

Place squash halves, cut side down, in a baking dish with 1/4 cup water. Micro-cook, covered, on 100% power (high) for 15 to 20 minutes or until tender, rearranging once. Continue as above. Makes 4 servings.