Saucy Spaghetti Squash Ole

Give spaghetti squash Tex-Mex pizzazz by topping it with chili-seasoned beef and corn.

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  • Makes: 4 main-dish servings
  • Prep: 5 mins
  • Bake: 45 mins

Saucy Spaghetti Squash Ole

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Directions

  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.

From the Test Kitchen

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.

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Nutrition Facts (Saucy Spaghetti Squash Ole)

  • Per serving:
  • 314 kcal ,
  • 15 g fat
  • 92 mg chol. ,
  • 733 mg sodium ,
  • 17 g carb. ,
  • 30 g pro.
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