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Reviews Date of last review
Wed April 2, 2008
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 cups spaghetti squash -- cooked, strands
1 egg -- beaten
1/3 cup parmesan cheese
1 tablespoon butter -- melted
1 cup ricotta cheese
1 egg -- beaten
1/2 pound ground beef -- or bulk Italian Sausage
1/2 cup chopped onion
1/4 cup green pepper -- chopped
2 small cans tomato sauce
1 teaspoon garlic powder
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1 teaspoon dried parsley -- crushed
1/2 cup shredded mozzarella cheese
How To Prepare: Mix squash, 1 egg Parmesan Cheese and butter well. Press evenly into a 9" pie plate to form crust.
Mix Ricotta and 1 egg and spread evenly over squash mixture in pie plate.
In large skillet, brown meat with onion and green pepper. Drain off excess fat. Add tomato sauce and spices. Simmer a few minutes, then spoon over Ricotta mixture in pie plate.
Bake at 350 for approximately 15 minutes. Sprinkle mozzarella over top, then bake an additional 5 – 10 minutes to melt cheese and set crust. Let sit 5 – 10 minutes before
Wondering about spaghetti squash?
It is a sorta football-shaped squash, fairly large and quite yellow in color. Cut it in half lengthwise (it is pretty hard to cut-be careful!) and scoop out the seeds in the middle.

To oven bake, place in a baking pan, cut side down, with 1" water. Bake at 350 for 20-30 minutes (until its somewhat soft). To microwave bake, place in glass pan, cut side
down, with 1" water and nuke on med-high for at least 10 minutes (until somewhat soft).

After cooking, use a fork to remove the pulp from the rind-it'll come out in spaghetti-like strands.

The smallest one I've ever bought yielded 3 c. strands. Larger ones may yield 3 c. per half of the squash!
Carbs per serving - include all nutritional information if known: 44 total recipe exluding tomato sauce
Effort (Easy, Average, Difficult): Easy

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