This is one of my favorite recipes. It's fast, not too complicated, tasty and fun! Because you can reuse the spaghetti squash shells as part of the presentation, it's also very visually appealing.
NB: this recipe calls for ground veal, but you can easily substitute ground round, ground chuck or any other type of ground meat.
Ingredients:
1 small spaghetti squash, about 1-1/2 lbs
2 tsp. olive oil
1/4 cup onion, diced
1/4 cut red pepper, diced
1 garlic clove
8 oz. ground veal
1 cup tomatoes, chopped
1/2 tsp oregano
dash salt & pepper (to taste)
2 oz. Mozzarella cheese, grated
1 tbsp. parsley, chopped
Directions:
1. Cut squash, removing flesh and separating into strands. Set aside.
2. In skillet, heat oil, add onion, red pepper, garlic and ground meat. Saute until mixture is golden and meat isn't pink. Add tomatoes, seasonings and reserved squash pulp; cook until liquid is absorbed, stirring occasionally. Spoon half of mixture into a shell.
3. Place halves in baking dish and bake 20 minutes. Sprinkle cheese on each one, then broil until melted and browned. Garnish with chopped parsley and serve.
Ingredients:
1 small spaghetti squash, about 1-1/2 lbs
2 tsp. olive oil
1/4 cup onion, diced
1/4 cut red pepper, diced
1 garlic clove
8 oz. ground veal
1 cup tomatoes, chopped
1/2 tsp oregano
dash salt & pepper (to taste)
2 oz. Mozzarella cheese, grated
1 tbsp. parsley, chopped
Directions:
1. Cut squash, removing flesh and separating into strands. Set aside.
2. In skillet, heat oil, add onion, red pepper, garlic and ground meat. Saute until mixture is golden and meat isn't pink. Add tomatoes, seasonings and reserved squash pulp; cook until liquid is absorbed, stirring occasionally. Spoon half of mixture into a shell.
3. Place halves in baking dish and bake 20 minutes. Sprinkle cheese on each one, then broil until melted and browned. Garnish with chopped parsley and serve.
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