Stuffed Spaghetti Squash Recipe

Submitted by mamatutu

Makes 4 servings

Delicious!!! Good for the lactose intolerant. Add 60 calories for each slice of the Soya cheese

Ingredients

1	squash,1 1/4 to 1 1/2 pounds
2	tsp. olive oil
1/2	cup onion, diced
1/2	cup red bell pepper, diced
2	garlic cloves, minced
8	ounces chicken breast, ground
1	cup tomatoes, diced
1/3	cup Tomato Paste, Italian Style
1/2	cup parsnips, diced
1/4	tsp. oregano
1/4	tsp. Italian Seasoning
1	dash salt
1	dash Pepper
1	tsp. mixed herbs
1/4	tsp dried basil leaves
2	ounces Soya Cheese, Mozzarella flavored
1

Directions

Preheat oven to 400 degrees farenheit. Using tines of a fork, pierce squash in several places; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees farenheit. Cut squash in half lenthwise and remove and discard seeds; scoop out pulp, reserving shells. Set aside shells and pulp. In a skillet heat oil; add onion, red pepper, garlic, parsnips and saute until onion is translucent. Stir in ground chicken and saute until it is not longer pink; Add tomatoes, seasonings, and reserved squash pulp and cook , stirring occasionall, until liquid has been absorbed. Spoon helf of mixture into each reserved shell. Place each shell in a baking dish and bake for 20 minutes. Sprinkle each protion with mixed herbs and soya cheese. Broil until cheese is melted and browned.

Categories

Vegetables, Main Dish

Serving Size 211.8g

Some items from this recipe could not be found or sized. This estimate is incomplete.