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Experiment with Spaghetti Squash

January 3, 2011

A spaghetti squash recipe with ground beef.


1 small spaghetti squash

1/2 cup water

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1 clove garlic, minced

1 can (14.5 ounces) diced tomatoes with liquid

1/2 teaspoon leaf oregano

1/4 teaspoon salt

1/8 teaspoon pepper

2 1/2 cups shredded Cheddar cheese


Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.

Spaghetti squash recipe serves 4 to 6.
Rating: B

We used a deep dish cookie pan….

Note: Squash are hard to cut. Nuke them in the microwave for 2 minutes to soften the outer shell.

Used a regular fork to hollow out the insides when the squash was done with the first bake.

Shreds so easy!

We used venison burger cooked with a bit of garlic and onion minced.

Venison can have a gamey taste to it… you can use beef if you prefer!

After baking another 25 minutes… serve with garlic bread.

Note: we made our own honey oat bread which was delicious!


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