Wednesday, November 18, 2009

Stuffed Spaghetti Squash

Okay, so this one's a winner, I've made it several times, got it from Sur La Table. Would be GREAT for a Thanksgiving/Christmas side-item at your holiday meal:

1-2 T of extra virgin olive oil
1 spaghetti squash
1 lb. of ground beef, ground turkey, or even Italian sausage
1 onion
1 green pepper
2-3 cloves garlic, minced
1.5 C marinara
1 C of parmesean cheese, plus extra for sprinkling
1 t red pepper flakes (omit if you don't like spicy, or chose to use spicy sausage)
S&P to taste

1/2 your squash, remove seeds w/ a spoon, wrap each w/ saran wrap, and microwave each independently for about 8 minutes (until soft). Remove from micro, cut a slit in saran wrap, and let cool while you prepare everything else.

Med/Hi heat: Sauté your onion and green pepper in EVOO until onions are translucent, and green pepper has softened. While this is going, unwrap both squash halves and scrape out the insides into a bowl. You will notice it scrapes out in strings that resemble spaghetti - hence the name. Scrape out ALL of the flesh, until you're literally left w/ the skin of the squash - set aside on a parchment lined cookie sheet (just helps w/ the mess - if you don't have it, don't worry). Add your garlic to your pan, and saute for another 1-2 minutes - drop your heat to medium at this point, so you don't burn the garlic!

Now add the marinara, squash, and parm to the mix, and stir until well incorporated and heated thru. Add S&P to taste, and the red pepper flakes (if using). Now spoon this mixture into both empty squash halves - it will be mounded, this is what you want. Sprinkle the top w/ more parm cheese. Place both halves into a 375 degree oven, for about 20-25 minutes - just until the cheese is melted and turns toasty brown and you see some bubbling. Remember, the mixture was already hot when you added it to the squash halves, so it shouldn't take long.


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