sensational stuffed spaghetti squash

Hi all!!! Today were getting straight to the point. I modified this recipe I got from Courtney at Sweet Tooth Sweet Life (yes, I stalk her blog... I'm obsessed!)

As a girl that grew up with a vegetable palate consisting of carrots and peas (and nothing more), I've learned to love vegetables. Still, to this day, I am finding new veggies that I've never had, let alone heard of. This recipe allows an endless amount of versions, which is what I love so much about it!


MY recipe calls for:
2 spaghetti squash
1 T extra virgin olive oil
1 T fresh garlic
3/4 c diced onion
1 c. shredded carrots
1 c. zucchini
1/2 c. broccoli
1/2 c. orange pepper
1/2 c. yellow pepper
1 c. Italian style diced tomatoes
1/2 c. breadcrumbs
1 1/2 c. marinara sauce
1/2 c. Italian blend shredded cheese
1/2 c. shredded mozzarella cheese
1 c. 94/6 ground hamburger meat
Parmesan cheese
Italian spices
**I planned to add fresh spinach leaves, but mine had already keeled over :(

Cut the spaghetti squash lengthwise, scrape out the seeds, and boil for 15 minutes.

While the squash is boiling, thoroughly cook the hamburger meat. (You're more than welcome to use ANY kind of meat you like, or none at all.)

Once finished with the meat, saute olive oil, garlic, and onions together, adding all other veggies as well.

 

Combine sauteed veggies, meat, breadcrumbs, marinara, and cheese in a bowl, and set aside.

Next comes the fun part! Once the squash is done boiling, grab a fork (I used a big metal spork-- you might need a spoon towards then end) and start shredding! Place the shredded squash into the same bowl with your other ingredients.

**For all you carb lovers (like me), if you're expecting a noodle-like texture, keep dreamin'! The texture of the squash is more firm, and crunchy. Somewhat like an apple, but not so much. Makes a lot of sense, right?



When all ingredients are thoroughly mixed together, stuff it back into the skins of the squash. Top with some extra marinara, cheese, and spices, and pop in the oven at 375 degrees.

When you see that the cheese is ooey-gooey and melty, it's ready!! Next step... ENJOY!!

I enjoyed mine along side a few slices of Italian style bread and butter. It was so good, that I'm eating my left overs for lunch in about .5 seconds!

I hope you guys like this recipe, and remember to explore all of your veggies options! To each his (or her) own!