Print This Recipe

Print Friendly and PDF

Friday, October 22, 2010

Stuffed Spaghetti Squash

1 large spaghetti squash
½ pound ground chuck
½ pound bulk sausage
2 Roma tomatoes, chopped
¼ cup diced Vidalia onion
1 clove garlic, chopped
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tbsp Parmesan Cheese
½ cup shredded Mozzarella Cheese

Preheat oven to 350 degrees. Cut the squash in half and scoop out the seeds. Brush with butter. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Reserve the shells.

Brown meat in a skillet over medium high heat. Remove meat from the pan. Reserve 1 tablespoon of drippings in the pan and add tomatoes, onion, garlic, basil, salt and pepper. Sauté for 10 or 15 minutes or until the veggies are tender. Add squash and meat and toss. Finally, add cheeses and spoon mixture into the squash shells. Bake for 15 minutes or until heated through.

No comments:

Post a Comment