Spaghetti Squash Boats

Last year I was a "Guest for Dinner" over on Mara's blog What's for Dinner? I just realized I totally forgot to share that recipe with you guys here, too! I found this recipe via Taste of Home, either in their magazine, e-mails, or web site, I cannot remember!

Ingredients:
1 medium spaghetti squash (2 – 2 1/2 pounds)
1/4 pound ground beef (I used 95/5)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms (I substituted zuchinni)
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes, drained (I used a 28 oz can of crushed)
1/3 cup shredded part-skim mozzarella cheese

Directions:
Cook the squash in the method that you prefer. Either bake in 1/2 in. of water until tender, or microwave about 5 minutes per pound. I usually bake, but it takes almost an hour, so I microwaved to cut down on both time and energy.

When cool enough to handle, scoop out squash and set aside. In a skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms (zuchinni), garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.

Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in baking dish. Bake, uncovered in a 350° oven for 15 minutes. Sprinkle with cheese and bake until cheese is melted. I popped mine under the broiler for nice brown cheese!

If you cook these using lean ground beef and part-skim mozzarella (as I did), each 1 cup serving is 102 calories, 3g fat, 13g carbohydrates, 3g fiber, and 7g of protein! We actually were able to get 4 servings out of this, each eating only half and re-heating the other half another night.

Ally over at Sweet & Savory tagged me to answer 5 foodie fun facts about myself!

When did you discover your love for cooking/baking? Growing up we were always involved in cooking. It was just kind of the way it was to be on a stool next to my parents and a "taste tester." I would say during high school, after I got my license it grew. I took a cooking class and also had a lot more responsibility as far as grocery shopping and helping with dinner a few nights.

Favorite food to make? My favorite foods to make are really healthy things. I love coaxing delicious flavors out of simple things like roasted vegetables. It's really satisfying to sit and eat dinner and think "ha! some people think vegetables taste bad!"

Top eat of all time? JK's ribs back home on the Outer Banks of N.C. I've loved them since we moved there in 1989 and to date nothing has topped them!

Most disliked food? Raw tomatoes and mushrooms.

Food you still haven't tried to make but want to? I would have to say seafood dishes. The fact that it's so expensive and so easy to screw up makes me really anxious to try them.

I tag all of you because I think it'd be interesting to know your answers too!