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Reviews Date of last review
Wed August 16, 2006
Recommended By Average Price Average Rating
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• 1 spaghetti squash - halved, seeds
removed & boiled 20-25 minutes.
• 1 beaten egg
• 1/3c parmesan cheese (optional)
• 1 lb ground beef or turkey (pre-cooked,
or I just add it to the veggie mixture
to cook)
• 2 Tbs olive oil
• 1/2c chopped onion
• 1/4c chopped pepper (I prefer
red/yellow/orange pepper)
• 2 tsp chopped garlic
• 1 tsp Italian seasoning
• 1 - 15oz can chopped tomatoes with green
• Pepper (salt to taste, but the cheese
and tomatoes have enough)
• 1 cup shredded cheddar cheese
How To Prepare: Cut spaghetti squash in half & remove seeds. Steam in a covered pan for approx 20 minutes. Remove inside w/fork. Place paper towels on top of folded newspaper. Put squash on paper towel, top with more paper towels and more newspaper. Press to remove as much moisture as possible. Put into bowl and continue to cool.

Saute onion, pepper and garlic in 2T olive oil until tender. Add ground beef or turkey, Italian seasoning and tomatoes. Cook on med-high for approx 5 minutes, or until most of the moisture is gone. Stir in ¾ cup shredded cheddar cheese.

Add 1 beaten egg to cooled spaghetti squash, parmesan cheese and some ground pepper (omit cheese if you can't have it). Press into 9x9 pan sprayed w/ Pam. Top with hamburger mixture and then top with ¼ cup of shredded cheddar cheese and bake in 400 degree oven for 20-25 minutes.

I cut it into 6 portions. It’s even better reheated.
Number of Servings: 6
Carbs per serving - include all nutritional information if known: Calories: 400 / Fat: 26 grams / Sat Fat: 12 grams / Carbs:8.5 total / Fiber: 1.3 grams /Net carbs: 7.2 /Protein: 32 grams
Preparation Time: 40 min
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
Posts: 100
Registered: October 2004
Location: Deepest NJ

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