Spaghetti Squash Stuffed

  • 1 Spaghetti Squash 1 1/2 lbs.
  • 2 tsp. olive oil
  • 1/2 c. diced onion and red pepper
  • 1 garlic clove
  • 8 oz. ground veal, or any meat
  • 1 c. canned whole tomatoes, chopped
  • 1/4 tsp. oregano
  • Dash salt and pepper
  • 2 oz. shredded Mozzarella or Cheddar Cheese
  • 1 tbsp. chopped Italian parsley

Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce to 350 degrees. In skillet heat oil, add onion, red pepper and garlic. Saute until onion is translucent. Stire in ground meat, saute until meat is no longer pink, add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is abosorbed. Spoon half of mixture into a shell. Place shells in baking dish(s)and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned. Serve with sprinkled parsley.