kat's stuffed spaghetti squash
this is so yummy, I used half the squash for two people, and we had leftovers,
prep time
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 - spaghetti squash
- 2 cups diced pork roast ( 1inch cubes)
- 1 jar spaghetti sauce( your choice of brands)
- 1 cup diced potatoes( smaller than the pork)
- 1 cup diced carrots( same size as potatoes, i used baby carrots)
- 2 cloves garlic, minced ( or 2 tsp garlic powder)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 1/2 cups shredded mozerella cheese ( i mixed gouda and moz)
- 1 cup cooking oil
- 2 tablespoons olive oil, extra virgin
How To Make kat's stuffed spaghetti squash
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Step 1Split 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
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Step 2DOUBLE THIS IF YOU ARE USING THE WHOLE SQUASH.I JUST USED HALF THE SQUASH AND FROZE THE OTHER, THIS MAKES ALOT
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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