How to Make Spaghetti Squash with Meat Sauce | Paleo Recipes | Allrecipes.com
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Preheat the oven to 400°F. Halve the squash, and scrape out and discard the seeds. Brush the inside of the squash with the oil, and sprinkle with salt and 1/8 teaspoon black pepper.
Place the squash on a baking sheet, c. Let squash strands drain well. Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
Bake, uncovered, for 15 mins or until browned slightly. Top with parmesan and season with salt and pepper to taste when serving. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
Step 2 Place spaghetti squash, cut-side down, on the baking. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash.
Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in.
Bake, uncovered, at 375° for 30-40 minutes or until tender. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash. Set it up, and then go about your business. Poke holes in the shell like the microwave method, then put it in the slow cooker whole.
Pour in a little water, and cook on low for 4-to-6 hours. Unlike microwaving, slow cooking spaghetti squash does not build up extreme steam pressure inside the squash. Like all winter squash, spaghetti squash requires some time in the oven before it becomes tender enough to eat. The quickest way to get this side dish on the table is to cut the squash in half and cook it face-down in a baking dish.
Preheat oven to 350 degrees. Combine the cooked beef, spaghetti squash strands, green bell pepper and the diced tomatoes. Add the whisked egg to the mixture, combine well and pour into a casserole dish.
Bake the casserole at 350 degrees for 30-40 minutes or until golden on top. The spaghetti squash is separated into strands and then baked with a beefy tomato sauce and cheddar cheese. Use ground turkey or Italian sausage in place of the beef, if desired. See the tips and variations below the recipe.
If you aren’t counting carbs, serve this dish with crusty bread and a tossed salad.
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