Here’s a recipe for all that excess squash lingering in your cold cellar. I use hot Italian sausage for the ground meat and mozzarella cheese, but I’m sure other combinations are just as tasty!
- 1 spaghetti squash (approx. 1 kg)
- 10 ml olive oil
- 125 ml diced onion
- 125 ml diced green or red pepper
- 250 grams ground meat
- 250 ml diced tomatoes
- 1 ml oregano
- dash of salt and pepper
- 30 ml shredded cheese
- 15 ml chopped parsley
Place whole fork-pierced squash in oven and bake at 400 degrees F for 45 minutes. Let cool. Reduce heat to 350 degrees F.
Cut squash in half. Remove seeds. Scoop out pulp. Reserve shells. Set aside.
In skillet heat oil, add onion, peppers and garlic and sauté until onion is translucent. Stir in meat, sauté until meat is no longer pink, add tomatoes, seasoning and reserved squash pulp and cook, stirring occasionally until liquid is absorbed. Spoon half of mixture into each shell.
Place on baking sheet and bake 10 minutes. Sprinkle each with cheese and broil until melted and browned. Serve with sprinkled parsley.