Saucy Spaghetti Squash Ole


  • 1 2-½- to 3-pound spaghetti squash see savings
  • 1 pound lean ground beef see savings
  • ½ cup chopped onion see savings
  • 1 clove garlic, minced see savings
  • ½ teaspoon cornstarch see savings
  • 1 8-ounce can tomato sauce see savings
  • 2/3 cup tomato juice see savings
  • + 4 more ingredients
    • 1 7-ounce can whole kernel corn with sweet peppers, drained see savings
    • 2 teaspoons chili powder see savings
    • ½ teaspoon dried oregano, crushed see savings
    • ½ cup shredded Monterey Jack cheese see savings

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 s...

View full recipe at SpringPad


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