Stuffed spaghetti squash
My husband and I just love that dish. I'm making it often. When I do, I will make a big portion of the sauce/filling to be enough for 2 squash filling and the rest will be spaghetti sauce for the kids with regular pasta noodles. Lately, my daughter asked to try our version and actually liked it, so now it's 3 of us who enjoy that dish. I'm sure that in time, it will be preferred by all. Here is my basic recipe, but you can add more veggies that you like into it, like mushrooms, carrots, zucchini etc.
You can bake the squash ahead of time, to save yourself time.
Ingredients (2 servings)
1 big spaghetti squash - cut in half, lengthwise
1 big onion - thinly chopped.
4-5 garlic cloves - crushed.
1 can crushed tomatoes.
1 pound ground beef.
4-5 sliced mushrooms - optional.
1 shredded carrot - optional.
1 teaspoon chili flakes - if you like it a little spicy.
Some olive oil.
Salt and pepper to taste.
1 cup shredded cheeses - your preference.
Preheat the oven to 400°f or 200°c.
Clean the squash from all the seeds, brush with olive oil and some salt. Place the squash, face down, on oiled parchment paper.
Bake for 40-60 min, till the squash is soft and tender, all the way through, when you insert a fork.
While the squash is baking, start preparing the filling. In a big pan heat some olive oil and saute the onion. When it became translucent add the garlic and stir. If you choose to add the other veggies - do it now. Stir well.
Add the beef, and break it up, while stirring, till all the beef crumbles and get a grayish color.
Add the crushed tomatoes and cook for 15-20 min.
Add salt and pepper to taste, and the chilli flakes, if desired.
Using a fork, brush to separate the inside of the squash, to noodle like strings.
Pour the filling into the 2 halves squash shells.
Spread the shredded cheese on top of the filling and bake for about 10 more min, till the cheese melt and grilled.