Stuffed Spaghetti Squash

Recipe by momjan
READY IN: 1hr 15mins
SERVES: 4
YIELD: 2 boats
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
  • Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
  • Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
  • Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
  • If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
  • While it's simmering--spoon out the seedy portion of the squash and discard.
  • Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
  • Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
  • Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
  • You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.