Stuffed Spaghetti Squash

Contributed by Christina Kowallis

For two

Ingredients:

1 spaghetti squash (about 1.5 lbs.)
8 oz. any meat…we use chicken
2 tsp. olive oil
1 garlic clove
1 C. canned whole tomatoes, chopped
1/2 C. diced onion and red pepper
¼ tsp. oregano
dash salt and pepper
2 0z. shredded mozzarella cheese
1 Tbsp. chopped Italian parsley

Directions:

-Pre-heat oven to 400.
-Using fork, pierce squash; place whole squash on baking sheet and bake AT LEAST 45 min.
-Let cool and reduce heat to 350.
-Make sure the squash is cooked through.
-Cut squash in half lengthwise.
-Scoop out pulp, reserve shells, set both aside.
-In skillet heat oil, add onion, red pepper, and garlic.
-Sauté onion until translucent.
-Stir in meat, sauté until meat is no longer pink.
-Add tomatoes, seasonings, and reserved squash pulp and cook.
-Stir occasionally until liquid is absorbed.
-Spoon half of mixture into each shell.
-Place shells in baking dish and bake 20 min.
-Sprinkle cheese on each one and then broil until cheese is melted and browned.
-Serve with sprinkled parsley.