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Stuffed Spaghetti Squash

Diet.Guru's picture
Ingredients
  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)
  Salt 1 Dash
  Pepper 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Squash
Interest: 
Healthy

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