Spaghetti Squash

Original cookbook page 23

A low-carb, hearty dish featuring baked spaghetti squash topped with a seasoned ground beef and bell pepper mixture in Rao's sausage and mushroom spaghetti sauce, finished with melted mozzarella cheese.

Ingredients

• 1 lb hamburger (ground beef)
• 1 spaghetti squash
• 1 jar Rao's sausage and mushroom spaghetti sauce
• 1/2 red bell pepper, diced small
• 1 cup mozzarella cheese (maybe more)
• Olive oil
• Salt and pepper

Instructions

1. Preheat oven to 400°F. Cover baking sheet with foil for easy cleanup.
2. Heat squash in microwave for 5 minutes to make it easier to cut.
3. Cut squash in half lengthwise. Scrape out seeds.
4. Place squash on baking sheet cut side up. Coat with olive oil and sprinkle generously with salt and pepper.
5. Bake 30-40 minutes until squash is cooked and shreds away from sides when tested with a fork.
6. While squash is baking, cook bell pepper in a little oil. Add beef and break apart. Add salt and pepper. Cook until beef is done.
7. Add Rao's sauce to the meat mixture. Mix thoroughly.
8. Add shredded mozzarella cheese (1/3-1/4 cup, probably closer to 1/3). Mix well.
9. Recipe continues on next page for final assembly steps.