Gluten Free Spaghetti Squash

Ingredients:

• 1 large spaghetti squash
• 1 lb. hamburger
• McCormick Italian style spaghetti sauce mix flavored with mushrooms
• 1 (6 oz.) can tomato paste

Directions:

Using a large sharp knife, cut spaghetti squash in half and spoon out the seeds. If desired, rub it with a little olive oil and sprinkle salt and garlic powder on squash. Lay cut side down in baking dish and bake for about 45 minutes at 375 degrees F. until it is tender. When it is cool enough to handle, rake the insides out with a fork. It comes out looking like spaghetti pasta.

Sauce: Brown 1 pound of lean hamburger and drain. In large saucepan, prepare Spaghetti Sauce mix as directed on package and then add the hamburger. Cover and simmer about 15 minutes stirring often.

Place squash on plate, pour sauce over it and serve.

You can search how to prepare spaghetti squash on the Internet and use your favorite Spaghetti Sauce. I freeze the leftover sauce but any left over Spaghetti Squash can be refrigerated and eaten 4-5 days later. I had a serving for lunch and the taste was the same as when it was fresh. I have not tried freezing it.

By littergitter from NC