Stuffed Spaghetti Squash

Originally when I put spaghetti squash on this week’s menu I was just going to do what I always do and cook it up, toss some meat sauce on it, and call it good.Fortunately I was inspired by an episode of Diners, Drive-ins, and Dives the other night and whipped up my own take on this Italian classic.

Stuffed Spaghetti Squash

1 Spaghetti Squash
Olive Oil
1 lb Ground Beef
1 Onion, Chopped
1/2 t Basil
1/2 t Oregano
1/2 t Sea Salt
1/2 t Black Pepper

Topping:
1 c Tomato Sauce
Mozzarella and Parmesan Cheeses (optional)

Heat oven to 400 degrees and bake the squash whole for 50 minutes.

Meanwhile, heat some olive oil over medium-high heat and cook the onions until translucent.  Add beef and seasonings and brown.

When the squash is cooked, carefully remove from the oven and split lengthwise.  Scoop out the innards (discard the seeds) and add to the beef mixture.  Combine well and drain offexcess liquid.

Spoon filling into the squash skins.  Transfer onto a baking sheet or dish and top each half with 1/2 c tomato sauce and mozzarella/parmesan (optional).

Bake for 25 more minutes or until cheese is melted and halves are heated through.

 

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2 responses to “Stuffed Spaghetti Squash

  1. Pingback: Stuffed Spaghetti Squash « The Weigh I Am·

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