Here is my recipe for stuffed spaghetti squash… 1 medium size spaghetti squash 1 cup marinara sauce 3 cloves garlic- minced 1 tsp dried basil 2 cups blackbeans- cooked (could use cooked ground meat also) 5 strips of bacon- crumbled 1 cup mozzarella or cheddar cheese Wash your squash thoroughly using a vegetable brush. With the squash stem facing away from you, cut the side of the squash off at about a 1 inch depth. You want to expose the internal cavity while making the cavity as large as possible. My squash was pretty big so I cut it almonst in half. If you cut too shallow and missed the cavity entirely you can just cut away the flesh using a pairing knife. Use a spoon to scrape out the seeds. Use a fork and prick the flesh all over the inside. Be careful not to pierce the outer skin. You want to create some kind of nest for the squash to sit in so it doesn’t roll around while putting in and taking out of the oven. I used about a 2 foot piece of tinfoil filled into a long strand and wrapped around into a big oval. There is a photo of it. You might be able to get away with using a loaf pan or an overturned muffin tin but your squash is going to bubble over a bit so keep that in mind. Combine marinara, garlic, basil, and black beans. Spoon mixture into your squash making sure to not over fill. If there is leftover bean mixture its really delicious with tortilla chips. Top with a hearty layer of cheese and crumbled bacon. Bake at 365 for approx 1 hour. Check after 40 minutes and turn the heat down to 325 if its looking a bit dark. Use a skewer to test the squash for doneness. Serve with parmesan cheese or fresh parsley! Enjoy!
Posted on: Fri, 31 Oct 2014 20:24:16 +0000
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