Italian Stuffed Spaghetti Squash
Italian Stuffed Spaghetti Squash is a main course that serves 4. One portion of this dish contains around 34g of protein, 36g of fat, and a total of 627 calories. For $3.65 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A few people made this recipe, and 21 would say it hit the spot. It is a rather expensive recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up canned tomatoes, salt and pepper, garlic, and a few other things to make it today. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 80%, this dish is solid. Italian-style Spaghetti Squash, Italian Baked Spaghetti Squash, and Italian-Style Spaghetti Squash are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 55 minutes
Ingredients:
1 (14 oz.) can diced tomatoes
¼ tsp. dried basil
1 clove garlic, minced
½ lb. ground beef
8 slices mozzarella cheese
¼ tsp. dried oregano
¼ c. grated parmesan cheese
½ red bell pepper, diced
salt and pepper to taste
¼ lb. sweet or spicy sausage
2 medium size spaghetti squash
3 tbsp. tomato paste
½ yellow onion, diced
Equipment:
oven
dutch oven
frying pan
Cooking instruction summary:
Preheat oven to 450 degrees. Cut both squash in half and remove any seeds. Brush with olive oil and season with salt and pepper. Place face down on a parchment or baking mat lined sheet. Roast for 35-45 minutes.Meanwhile during the last 20 minutes of the squash roasting, prepare the filling. In a large skillet or Dutch oven set over medium heat, add the olive oil. Place the sausage and ground beef in the pan, cook until lightly browned. Add the onion and bell pepper, cook until tender, then add the garlic. Continue cooking until the meat is browned and the garlic is fragrant. Add the oregano, basil, salt and pepper, then the diced tomatoes and tomato paste. Turn heat down to low and continue to simmer for 5 to 10 minutes.Once the squash has finished cooking, remove and scrape the inside with a fork until shredded. This is what gives you the spaghetti. Fill the squash with the filling, top with grated parmesan and mozzarella cheese. Broil for 10-15 minutes or until the cheese has melted (and browns if desired).
Step by step:
1. Preheat oven to 450 degrees.
2. Cut both squash in half and remove any seeds.
3. Brush with olive oil and season with salt and pepper.
4. Place face down on a parchment or baking mat lined sheet. Roast for 35-45 minutes.Meanwhile during the last 20 minutes of the squash roasting, prepare the filling. In a large skillet or Dutch oven set over medium heat, add the olive oil.
5. Place the sausage and ground beef in the pan, cook until lightly browned.
6. Add the onion and bell pepper, cook until tender, then add the garlic. Continue cooking until the meat is browned and the garlic is fragrant.
7. Add the oregano, basil, salt and pepper, then the diced tomatoes and tomato paste. Turn heat down to low and continue to simmer for 5 to 10 minutes.Once the squash has finished cooking, remove and scrape the inside with a fork until shredded. This is what gives you the spaghetti. Fill the squash with the filling, top with grated parmesan and mozzarella cheese. Broil for 10-15 minutes or until the cheese has melted (and browns if desired).
Nutrition Information:
covered percent of daily need
