STUFFED BAKED SPAGHETTI SQUASH RECIPES

Steps:

• Preheat oven to 350°F.
• Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
• Place on a baking sheet, cut side up and sprinkle with salt and pepper.
• Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
• Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
• Place in a serving dish and serve hot.

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes.
  Meanwhile, in a cast-iron or other heavy large skillet, cook beef over medium heat, crumbling meat, until no longer pink; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving, stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.