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Found 2 results

  1. Melissa Rondeau

    Taco Spaghetti Squash

    2 lbs taco meat 1 large onion, chopped 1 28oz can crushed tomatoes 1 large spaghetti squash Cut spaghetti squash in half and clean out goop. Rub insides with olive oil, sprinkle with salt and pepper. Flip over onto baking sheet so cut side is down. Roast spaghetti squash in the oven at 375 degrees for 45 minutes. Meanwhile cook ground meat and onions until brown. Add taco seasoning and enough water to easily mix the seasoning in. Simmer until most of the water is cooked off. Add canned tomatoes to meat mixture and serve over spaghetti squash.
  2. Disclaimer: I've NEVER made spaghetti squash before! Here's my goal: To fill a big hollowed out half of a spaghetti squash with spaghetti squash mixed with spaghetti sauce to a gathering. We will be eating dinner a couple of hours after we get there. What I've done so far: yesterday - made the spaghetti sauce; roasted & scraped the squash yesterday & put in bowl in fridge; scraped out the biggest half of the squash shell to use as the serving bowl Good news: the squash is NOT mushy, it's "al dente" Help: How to I reheat the squash, shell & sauce so it gets to the table hot but NOT mushy? Originally I thought I'd mix the squash & sauce, put it in the shell, top with some extra sauce, wrap it in foil and pop in the oven to reheat at the party. But I'm worried it will turn to mush while it reheats!!! Now I'm wondering if I should take the squash, sauce & shell separately and quickly put it together when I get there (so I'm not hogging their cooking area). How does this sound?: 1. reheat the shell in the microwave on the serving plate 2. "stir fry" the squash in a skillet on the stove just to get it hot, add sauce to the skillet squash to get it all hot 3. fill the heated shell and put it on the table NONE of the people who will be there are Whole30 and have never had anything like this before. I don't want to blow it. Please respond quickly if you can....I'm leaving in just a few hours.