Stuffed Squash Boats

I made this for dinner tonight. This was a resourceful dinner moment. The ground beef was leftover from the hamburgers I made a couple weeks ago. I had browned and drained the meat and stuck it in the freezer to throw in a future meal. The tomatoes were already chopped and in my fridge from the enchiladas. The squash, pepper and onion were all from a co-op that I am in. We also had corn as a side from the corn that we shucked and froze over the summer. It all came together beautifully in this dish. Stan is still at the table finishing his meal. I pretty much made this meal according to the recipe except that I omitted the mushrooms and added a can of petite diced tomatoes on top of the fresh tomatoes. This was really hearty and seriously tasty. All of the stuffing did not fit in the squash so I had it in a bowl on the side in case we needed more as we were eating. I added a little extra at the end. I know some of my co-op friends read this blog, so if your spaghetti squash is still sitting on your counter, may I recommend this meal.

Stuffed Squash Boats

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


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.