January 25, 2009


Well I took pictures of this meal but they all came out fuzzy and un-appetizing. Which is totally the opposite of what this meal was!

My freind's husband makes a spaghetti squash for dinner that he shared the recipe with us for, but we wanted to bulk it up to make it a little more of a full meal in one dish.

Stuffed Spaghetti Squash

1 medium spaghetti squash cut in half and seeded
1 lb. ground meat - turkey, beef, your choice
1/2 cup frozen peas
1 can diced tomato
1 bag fresh spinach
2-3 cloves of garlic crushed
1 onin diced

Cook the spaghetti squash - either in the microwave or the oven, just until tender.

Meanwhile, brown meat and onion in a skillet. Add the garlic once the meat is cooked to retain the flavor. Add the tomato, peas and spinach to the pan and toss. Season with salt, pepper and basil.

When the squash is just tender, place two good spoon fills of the filling into the squash halves. You will have leftover filling. Re-use this with pasta or take for lunch.

Once the squash halves are stuffed, top with a sprinkle of bread crumbs and some parmesan cheese. Place in an oven at 375 for 10-15 minutes until roasted and toasty brown.

Shredd the squash as you eat the meal along with the filling. Careful contents will be hot - steamy hot!

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