SPAGHETTI SQUASH CASSEROLE (Ive made this and its tasty) Ingredients: 1 small spaghetti squash 1/2 cup water 1 pound ground buffalo OR Quorn Grounds (I used Quorn grounds) 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1 clove garlic, minced 8 baby portabella mushrooms (optional) 1 can (14.5 ounces) diced tomatoes with liquid (I use Muir Glen Fire Roasted canned tomatoes) 1/2 teaspoon fresh leaf oregano, chopped 1/4 teaspoon salt 1/8 teaspoon pepper 2 1/2 cups shredded Cheddar cheese (or you could use less cheese) Preparation: Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add a little water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours). When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. (If using Quorn grounds, saute peppers and onion in olive oil and cook until translucent; add garlic and chopped mushrooms and cook for a couple of additional minutes. Add quorn and cook just until hot throughout) Drain off fat (if using buffalo); add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1-1/2-quart casserole; stir in 1-1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.
Posted on: Sun, 07 Sep 2014 22:21:36 +0000
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