If you’ve never experienced spaghetti squash, this is the recipe to kick off your new obsession. …mushrooms, fresh basil, grass fed ground pork, spinach, and lots of garlic!
Stuffed Spaghetti Squash
If you've never experienced spaghetti squash, this is the recipe to kick off your new obsession. ...mushrooms, fresh basil, grass fed ground pork, spinach, and lots of garlic!
- 1 medium spaghetti squash yield 4 cups
- 1 pound grass fed ground pork
- 2 cups sweet red pepper chopped
- 5 oounces baby bella muchrooms chopped
- 1/2 cup onion chopped
- 3 cloves garlic chopped
- 2 tbs fresh basil chopped
- 4 cups baby spinach
- salt add to taste
- black pepper add to taste
- oregano add to taste
- onion powder add to taste
- garlic powder add to taste
- 1/4 cup ramono cheese grated (equals about 1/2 ounce)
To Prepare Spaghetti Squash
To prepare spaghetti squash, cut a 3 pound spaghetti squash in half. Remove the seeds and drizzle with about a table spoon of olive oil. Season with salt, pepper, and seasonings to your taste.
Place squash, cut side down, on a cookie sheet. Bake at 350 degrees for 25-30 minutes, or until you can easily poke a fork through the skin. Baking time will depend on the size of your squash.
Flip the squash; it should be golden brown around the edges. Using a fork, scrape the flesh to create long strands.
For the Filling
Heat a large frying pan over medium-high heat. Add the ground pork, onions, garlic, pepper, mushrooms, and seasonings. Cook until meat is browned. Add spinach and fresh basil; continue cooking until wilted (about 1 minute).
Add the filling on top of your prepared squash halves. Sprinkle with Parmesan cheese. Bake for 5 minutes, or until heated through and cheese is melted.
This recipe works well with ground pork, ground beef, ground turkey, or ground chicken.
To save time, I cook the filling while the squash is baking.