TOTAL TIME: Prep: 20 min. Bake: 45 min.

MAKES: 6-8 servings


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

1/2 cup water

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 garlic clove, minced

1 cup canned diced tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup (4 ounces) shredded mozzarella or cheddar cheese

1 tablespoon chopped fresh parsley


  1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.