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:

Quickview
627k Calories
34g Protein
36g Total Fat
46g Carbs
27% Health Score
Limit These
Calories
627k
31%

Fat
36g
56%

  Saturated Fat
15g
100%

Carbohydrates
46g
16%

  Sugar
21g
23%

Cholesterol
109mg
37%

Sodium
1031mg
45%

Get Enough Of These
Protein
34g
69%

Calcium
529mg
53%

Vitamin B6
1mg
51%

Vitamin C
42mg
51%

Vitamin B3
10mg
51%

Phosphorus
480mg
48%

Vitamin B12
2µg
47%

Manganese
0.9mg
45%

Zinc
6mg
41%

Fiber
10g
41%

Vitamin A
1896IU
38%

Potassium
1262mg
36%

Selenium
22µg
32%

Magnesium
114mg
29%

Iron
5mg
28%

Vitamin B2
0.47mg
28%

Vitamin B5
2mg
27%

Vitamin B1
0.4mg
27%

Copper
0.48mg
24%

Folate
90µg
23%

Vitamin E
3mg
20%

Vitamin K
15µg
15%

Vitamin D
0.68µg
5%

covered percent of daily need
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