Stuffed Spaghetti Squash
|Spaghetti squash||1 1⁄2 Pound (1 In Number)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Diced onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground veal||8 Ounce|
|Canned whole tomatoes||1 Cup (16 tbs), chopped|
|Oregano leaves||1⁄4 Teaspoon|
|Shredded mozzarella cheese/Cheddar cheese||2 Ounce|
|Chopped italian parsley||1 Tablespoon (Flat Leaf Parsley)|
Preheat oven to 400°F.
Using tines of a fork, pierce squash in several places; place whole squash on baking sheet and bake for 45 minutes.
Remove from oven and let cool.
Reduce oven temperature to 350°F.
Cut squash in half lengthwise and remove and discard seeds; scoop out pulp, reserving shells.
Set aside shells and pulp.
In small skillet heat oil; add onion, red pepper, and garlic and saute until onion is translucent.
Stir in veal and saute until veal is no longer pink; add tomatoes, seasonings, and reserved squash pulp and cook, stirring occasionally, until liquid has been absorbed.
Spoon half of mixture into each reserved shell; place each shell in individual flameproof baking dish and bake for 20 minutes.
Sprinkle each portion with 1 ounce cheese and broil until cheese is melted and browned.