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Preheat oven to 350°F. Line a 15-by-10-inch baking pan with foil. Halve squash lengthwise. Remove seeds. Place squash, cut-sides down, in prepared pan. Using a fork, prick the skin all over. Arrange bell pepper, mushrooms and onion wedges around the squash. Coat vegetables with cooking spray. Bake for 45 to 55 minutes or until squash is tender.
Meanwhile, for meat sauce, in a large skillet, combine ground beef, chopped onion, carrot, celery and garlic. Cook until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain well.
Stir tomato sauce, salsa, water, Italian seasoning, black pepper and crushed red pepper into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring occasionally.
Using a fork, remove the squash pulp from the shells. In a large bowl toss 4 cups of the squash pulp with the roasted sweet pepper strips, mushrooms and onion wedges.
Serve meat sauce over squash-vegetable mixture. Sprinkle with Parmesan.