Ingredients:
8 ounces spaghetti
1 tablespoon vegetable oil
2 carrots, peeled & coarsely shredded
2 small yellow squash, halved lengthwise & thinly sliced
1 1/4 lbs lean ground beef
8 water chestnuts, finely chopped
4 scallions, thinly sliced ( including tops)
1/4 cup chili sauce
3 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon ground ginger
Directions:
Preheat oven to 400 F.
Cook spaghetti according to directions on package.
Grease a 9″ pie pan with the vegetable oil.
Place drained spaghetti in a bowl with the carrots and squash, and toss to mix, then place evenly in pie pan.
Bake uncovered for 15 minutes.
Combine all remaining ingredients, and spread the mixture evenly over the pasta.
Bake uncovered for 20 minutes (until meat is cooked through).
Servings: 4
Time preparation: 15 min.
Time total: 60 min.