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Home Ground Beef Recipes / Beef Mince Recipes

Savoury Stuffed Spaghetti Squash

Stuffed Spaghetti Squash
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Last Friday, we had Stuffed Spaghetti Squash and movie night. It was satisfying comfort food to have while binge-watching all our favourite films. It’s also a healthy choice of dish to have.

Stuffed Spaghetti Squash

Savoury Stuffed Spaghetti Squash

Gretel ShawGretel Shaw
If you need a simple comfort food to try, check out this savoury stuffed spaghetti squash. This is so delicious and I know you won't resist this.
5 from 1 vote
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 457 kcal

Ingredients
 
 

  • Fresh whole spaghetti squash2 small spaghetti squash
  • Raw meat mince1 pound ground beef (minced beef)
  • Red Onion1 small red onion
  • Fresh green pepper isolated on white background½ medium green pepper (green capsicum)
  • Carrot vegetable with leaves10 baby carrots - quartered
  • garlic4 cloves garlic - minced
  • Store of fresh water1 cup water
  • tomatoes14 ounces tomatoes - diced
  • Spoon with tomato paste isolated on white background6 ounces tomato paste
  • Worcestershire sauce1 tablespoon Worcestershire sauce
  • Italian seasoning1 tablespoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
  • wooden bowl of salt1 pinch salt
  • Ground black pepper pile, paths, top1 pinch ground black pepper
  • Cheddar cheese block, paths¼ cup cheddar cheese - grated

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Cut the squash in half lengthwise and remove the seeds. Place cut-side down in a baking dish. Fill the bottom of the dish with water to about 1 inch deep. Bake for 20 to 30 minutes, until squash is softened but not completely cooked.
  • While squash is baking, brown ground beef in a large skillet, add onion, green pepper and carrots. Continue cooking until vegetables become tender. Saute garlic and cook for about a minute. Add water, tomatoes, tomato paste, Worcestershire sauce, and Italian Seasoning. Salt and pepper to taste. Let simmer until liquid is evaporated.
  • Dump water from your baking dish. Turn squash halves over so they’re cut-side up. Fill cavities with tomato mixture. Bake the squash for about 35 to 40 minutes, until squash is cooked through. Top with cheese and put back in the oven just long enough to melt cheese for about 5 minutes.

Nutrition

Calories: 457kcalCarbohydrates: 52gProtein: 31gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 616mgPotassium: 1694mgFiber: 12gSugar: 23gVitamin A: 2623IUVitamin C: 49mgCalcium: 240mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: squash
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