Stuffed Spaghetti Squash

 

Stuffed spaghetti squash has been used as a replacement for macaroni when serving those who need to eat gluten free.  I have used it in our chick pea soup as a healthy alternative. This filling can be used in zucchini and yellow squash too, especially when they are abundant in the garden in the summer.  So good.

• 1 lb. ground turkey or sweet Italian sausage 
• 3 T canola oil 
• 2 t garlic, minced 
• 1 medium onion, diced 
• 1 medium spaghetti squash
• 1/2 c grated mozzarella cheese 
• 1 medium tomato, diced 
• 1/2 c sliced, black olives s
• alt and pepper to taste 

Preheat oven to 375 degrees 

Line a baking sheet with foil.  Cut the squash in half and bake for an hour until the squash is cooked.   Cool until able to handle.  Discard any seeds.  With a fork, remove some of the “spaghetti” strands and set aside.  Leave oven on. 

Place the oil and meat in a skillet over medium heat, brown the meat.  Remove the meat with a slotted spoon, place in a bowl and set aside.   

Place the garlic, onion and squash strands in the same skillet and cook for five minutes.  Add more oil if necessary.   Add vegetable mixture to meat in the bowl and mix to combine.   Place the squash halves on the foil lined baking sheet and divide the mixture between the two halves.   Top with the mozzarella and bake until the mozzarella melts.   Remove from oven, top with tomatoes, olives and  salt and pepper.