Stuffed Mushrooms with Tomato Sauce & Pasta

1 lb ground beef, 93% lean
1/2 medium yellow onion, diced
1 medium green bell pepper, diced
1 large garlic clove, minced
2 Tbsp chopped parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
12 very large mushrooms
3 Tbsp light parmesan cheese

2 (14.5 oz) cans no sodium added diced tomatoes, undrained
1/2 tsp hot pepper sauce
1/2 tsp dried marjoram
1 tsp fennel seeds, crushed
salt & pepper to taste

1. In a medium saucepan, combine the diced tomatoes, hot sauce, marjoram and fennel and bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Set aside.

2. Pierce squash several times with a knife.

3. Microwave 10 - 12 minutes. Remove and let stand additional 5 minutes to finish steaming.

4. Cut in half. Remove seeds. Run fork along pulp to form "noodles". Set aside.

5. Preheat oven to 350 degrees.

6. Combine ground beef, onions, green peppers, garlic, parsley, basil, oregano and salt & pepper in a medium bowl and mix. Remove stems finely chop them. Add to ground beef mixture. Stuff into mushroom caps, rounding tops.

7. Pour tomato sauce into shallow casserole dish large enough to hold mushrooms in single layer. Place mushrooms, stuffing side up in sauce and cover.

8. Bake 20 minutes and remove cover. Sprinkle with Parmesan cheese. Continue baking uncovered 15 minutes. Serve with spaghetti squash.

Serving Size: Makes 4 servings