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1. Preheat the oven to 375 degrees.
2. Cut the squash in half lengthwise.
3. Scoop out the seeds and membranes and discard.
4. Place the halves in a glass baking dish, cut side down.
5. Add the water to the dish and cover tightly with a piece of foil.
6. Bake the squash until tender, which takes about 25 to 30 minutes.
7. In a large skillet, add the beef and brown.
8. Drain the excess oil.
9. Add the green pepper and onions, herbs and seasonings.
10. Sauté until the onions are translucent.
11. Add the tomato puree and stir to combine.
12. Cook over low heat, covered, occasionally stirring.
13. Remove the squash with a fork, separating the strands.
14. Add 1/2 cup of Parmesan cheese to the skillet.
15. Mix well.
16. Serve the sauce over the squash.
17. Top with the remaining Parmesan cheese.
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