(Tonight we tried Spaghetti Squash for the first time. My parents are visiting and everyone LOVED this. Kaeleb and I aren’t sold, but we’ll try it again. I took the advice of someone who told me to buy 2 large spaghetti squash and I ended up with 8 pounds, which was WAY too much. I’ll try this again, for sure. The best thing is that it’s really good for you!)
4 tbsp butter
3 cloves of garlic
1 green pepper
1 red pepper
1 onion
1 tsp basil leaves
1 tsp oregano
Tomatoes (canned one 28 oz and one 14 oz)
1 4lb Spaghetti Squash
Add water to baking pan, slice squash, place flesh side down and bake for 45 – 1 hour on 350. Allow to cool. Heat butter on medium heat. Add garlic, peppers and onions. Sauté 10 minutes. Add tomatoes, bring to boil. Add basil and oregano; simmer on low for 45 minutes. Use a fork to shred squash into “noodles”. Brown beef. Add beef and sauce to squash and mix. Transfer to baking dish, top with cheese. Bake until warm.
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