Spaghettiless Spaghetti

1. 1

   Cover squash with water and boil in a very large pot.

2. 2

   Cook, uncovered for 30-60 minutes, until easily pierced with a fork.

3. 3

   Drain, cut in half, and set aside until cool.

4. 4

   Coat a 2 quart saucepan with nonstick spray.

5. 5

   Brown beef and onions over medium heat.

6. 6

   Add the garlic and saute 1 minute.

7. 7

   Add the tomato sauce, oregano, and pepper.

8. 8

   Simmer for 20 minutes.

9. 9

   Remove the seeds from the squash.

10. 10

    Using a fork, separate the pulp into spaghetti-like strands.

11. 11

    Reheat briefly in a large frying pan.

12. 12

    Top with the sauce and sprinkled with the cheese and serve.

No additional tips available.