Stuffed Spaghetti Squash With Mushroom Sauce Recipe

About this recipe

A hearty dinner featuring roasted spaghetti squash stuffed with a savory mushroom and tomato sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 10 g Fresh Thyme
• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Zucchini Green
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of cooking oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
2. 2. While the squash is roasting, heat the remaining 1 tablespoon of cooking oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. 3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of thyme.
4. 4. Stir in the chopped tomatoes and sliced fresh mushrooms. Cook for another 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
5. 5. Remove the squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact. Place the squash strands back into the shells.
6. 6. Spoon the mushroom and beef sauce over the squash halves. Garnish with chopped parsley and serve warm.