Kat's Stuffed Spaghetti Squash

Kathy Griffin

By
@bamagirl125

this is so yummy, I used half the squash for two people, and we had leftovers,


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Rating:

Comments:

Cook:

1 Hr

Method:

Bake

Ingredients

1
spaghetti squash
2 c
diced pork roast ( 1inch cubes)
1 jar(s)
spaghetti sauce( your choice of brands)
1 c
diced potatoes( smaller than the pork)
1 c
diced carrots( same size as potatoes, i used baby carrots)
2 clove
garlic, minced ( or 2 tsp garlic powder)
1/2 c
diced onion
1/2 c
diced bell pepper
1 1/2 c
shredded mozerella cheese ( i mixed gouda and moz)
1 c
cooking oil
2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
Split squash in half length wise, remove seeds, place in a large pot of walter and boil until tender, with a fork scrape the squash out of rind, ( it will look like noodles) set both aside saving rind to stuff( you will not eat the rind), in another pot heat cooking oil and fry the pork( season the pork with whatever you want)while this is frying place potatoes and carrots in a microwave safe bowl and cook for 5 minutes, in a large skillet heat EVOO and add potatoes, carrots, garlic, onion and peppers, salt and pepper, cook until peppers are tender, add squash noodles and pasta sauce to skillet and mix, on a foil lined cookie sheet place squash rind, add half the pork then top with the filling, add the rest of the pork, top with cheese and place in a 350 degree oven for 30 minutes
2
DOUBLE THIS IF YOU ARE USING THE WHOLE SQUASH.I JUST USED HALF THE SQUASH AND FROZE THE OTHER, THIS MAKES ALOT

About this Recipe

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: American