What is Spaghetti Squash?
“Spaghetti squash or vegetable spaghetti, is a group of cultivars of Cucurbita pepo subsp. pepo.[1] They can come in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds and when raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti.” (wikipedia)
Hundred grams (100 gm) of spaghetti squash contains 7 gm of carbohydrate which makes this squash acceptable for people who follow low-carb diet.
Spaghetti squash contains high amount of fibre, Vitamin A and C, anti-oxidants and mineral making this vegetable a perfect addition to your diet.
I like spaghetti squash for its taste and versatility: you can prepare so many interesting dishes with it.
I would like to share one of them with you.
Spaghetti Squash stuffed with ground beef and zucchini
1 small spaghetti squash
250 gram (1 pound) of ground beef
1 large zucchini
1 small onion
1 clove of garlic
1 tea spoon of vinegar (plain, apple cider, red wine or, balsamic, or – my favourite – PC Splendido Balsamic Vinegar – Fig Flavoured
1 cup of tomato sauce (any of your liking)
4-5 medium size mushrooms
Shredded parmesan cheese and bread crumbs (optional)
Cut spaghetti squash in half and scoop seeds out with a spoon or a fork. Mix in a small bawl about 2 table spoons of olive oil, add vinegar and mix together. Brush mixture inside squash halves with cooking brush.
Place on baking tray (cut sides facing down). Add about ½ of water on the bottom of the tray and bake at about 380 F for 45-55 minutes or longer (until inside of the squash is soft and easily peeled with a fork). If needed, add more water to the tray.
While your spaghetti squash is baking, combine together ground beef, finely chopped onion and garlic and tomato sauce. Shred zucchini and add to the mixture. Cook in a large frying pan until meat is thoroughly cooked (no pink). Season mixture with salt, pepper and other spices of your liking.
Remove spaghetti squash from the oven, brush with oil again, season with salt and pepper and fill up with meat and zucchini mixture.
Place stuffed squash half back to the oven and bake for about 15 min.
Optional: you can also mix shredded cheese and bread crumbs and apply on top of meat mixture before placing to the oven. Bake for 15 minutes. It is so much tastier this way, but unfortunately adds extra calories and carbs, so I reluctantly omit this step.
Check my recipe of Baked Eggplant stuffed with ground beef.
Enjoy!
