As I was making these, my husband came out into the kitchen and said, “What in the world are you making?” They just looked so strange. He laughed and went back into the living room. When I served them at dinner he was a bit hesitant but then he said, “Wow, these are really great!” That made my day and my son enjoyed them too. I just love spaghetti squash and cook with it as often as I can … and to think that I just found it this year too.
Beefy Cheddar Stuffed Spaghetti Squash
skinnymerecipes.com
Serves: 4, Calories 237, Fat 10 g, Sat Fat 5 g, Carbs 18 g, Fiber 4 g, Net Carbs 14 g, Sugars 7 g, Protein 21 g, WW PP: 6 pts, WW SP: 8 pts
Ingredients:
- 1 Roasted Spaghetti Squash
- 1/2 tablespoon olive oil
- 1/2 pound 93% ground beef
- 1 small red pepper, diced
- 1 bunch green onions, chopped (both whites and greens)
- 1 clove garlic, minced
- 5 Roma tomatoes, finely diced
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fresh basil, chopped
- 1/2 teaspoon fresh oregano, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 cup light sour cream
- 1 cup grated 2% Cheddar cheese
Directions:
Prepare your Roasted Spaghetti Squash according to recipe directions.
While the squash is cooking, prepare the stuffing. Heat the olive oil in a skillet over medium heat. Add ground beef and cook, stirring to break up about 5 minutes.
Add red pepper, green onions, and garlic and cook about 5 minutes.
Add the diced tomatoes (suggest dicing up in a food processor – dump out the extra liquid), salt, pepper, garlic powder and herbs. Stir together and continue cooking on medium heat for about 10 minutes to dry up some of the juice from the tomatoes.
Remove from heat. Stir in sour cream.
Once squash is roasted, reduce oven temperature to 425 degrees F.
Let squash sit for about 10 minutes so that it can be handled. Shred the “spaghetti” with a fork. Place into a baking dish.
Split beef mixture between the two halves of the squash on top of the “spaghetti.”
Top each half with 1/2 cup of the Cheddar cheese.
Bake for 20 minutes. Let stand for 10 minutes before serving.
- 1 Roasted Spaghetti Squash
- ½ tablespoon olive oil
- ½ pound 93% ground beef
- 1 small red pepper, diced
- 1 bunch green onions, chopped (both whites and greens)
- 1 clove garlic, minced
- 5 Roma tomatoes, finely diced
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon fresh basil, chopped
- ½ teaspoon fresh oregano, chopped
- ½ teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, chopped
- ½ cup light sour cream
- 1 cup grated 2% Cheddar cheese
- Prepare your
- Roasted Spaghetti Squash
- according to recipe directions.
- While the squash is cooking, prepare the stuffing. Heat the olive oil in a skillet over medium heat. Add ground beef and cook, stirring to break up about 5 minutes.
- Add red pepper, green onions, and garlic and cook about 5 minutes.
- Add the diced tomatoes (suggest dicing up in a food processor - dump out the extra liquid), salt, pepper, garlic powder and herbs. Stir together and continue cooking on medium heat for about 10 minutes to dry up some of the juice from the tomatoes.
- Remove from heat. Stir in sour cream.
- Once squash is roasted, reduce oven temperature to 425 degrees F.
- Let squash sit for about 10 minutes so that it can be handled. Shred the "spaghetti" with a fork. Place into a baking dish.
- Split beef mixture between the two halves of the squash on top of the "spaghetti."
- Top each half with ½ cup of the Cheddar cheese.
- Bake for 20 minutes. Let stand for 10 minutes before serving.
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