Stuffed Spaghetti Squash

By Hester

Ingredients

• 1 spaghettie squash (about 1 1/2 lbs.)
• 2 tsp. oilive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves
• 5 oz. ground veal
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• 1/8 tsp. grouhnd black pepper
• 1 1/2 oz. shredded part skim mozzarella cheese
• 1 Tbsp. chopped fresh parsley

Details

Servings 2

Preparation

Step 1

Pierce squash with tip of sharp knife in several places; place on paper palte and microwave on high 10 minutes, or until just softened, turning once during cooking. Let stand 5 minutes. Cut squash in half lengthwise and remove seeds. Using fork, scoop out pulp. Measure 3 cups squash into medium bowl; set aside. REserve shells.

Preheat ove to 350F.

In medium skillet, heat oil. Add onion, bell pepper, and garlice; cook over medium-high heat about 2 minutes. Add veal; cook, sitrring frequently, until veal is crumbled and cooked, about 5 minutes. Stir in squash pulp and remaining ingredients except cheese and parsley.

Spoon mixture evenly into each shell; place in baking pan. Bake 20 minutes. Sprinjkle with cheese; bake 3 minutes longer. springkle with parsley.

Calories = 304
1 fat, 3 protien, 3 vegetable.