Stuffed Spaghetti SquashNovember 26th, 2011 in Beef, Main Dishes by Julia Volhina
Total cooking time: 2h 00min
My mom usually cooked big zucchini like this: stiffing it with ground beef and rice mince.
However I wasn’t able to find an “adult” zucchini in any shop here in US to cook it. It seems that they don’t survive long enough to grow big here (maybe green piece should look into that, I don’t know).
Anyway, I believe spaghetti squash is a good substitute for this recipe: it serves the purpose by being squash and providing a cavity to cook stuffing, and it also brings nice unique texture to the dish with its “spaghettiness”.
The taste here is similar to cabbage rolls (as if they were made of squash 🙂 ), however the amount of work you need to put into this one is considerably smaller.
- Spaghetti squash about 3lb big
- 1 lb of ground beef
- 1/3 cup of rice
- 2 onions
- 4 roma tomatoes
- Fresh dill
- Ground black pepper
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: take squash longer in shape, make sure you have an over prove pot big enough to fit it:
- Boil rice in salted water until it start becoming softer, then drain water and cool it down:
- Peel 1 onion and chop it, then fry with oil over moderate heat until soft and brownish in color:
Prepare squash for stuffing:
Make sure you get all the seeds out, especially those in the far end of the squash, then wash inside with water
Using spoon stuff squash with prepared mince:
- Close squash with its tip and put into the oval cast iron pot:
- Blanch tomatoes, keep seeds in:
- Peel remaining onion, slice it into quarter circles, and fry over moderate heat with oil until soft and colored:
- Add chopped tomatoes and cook onions and tomatoes together over moderate low heat until tomatoes transform into paste:
- Add a cup of water to make sauce more watery, then salt to taste and add chopped dill:
- Warm up oven till 350F; pour sauce over the stuffed squash; cover with a lid and put to the oven for about 1h 30 min (or until squash feels soft when piercing it with wooden stick or a knife):
Skin of spaghetti squash is hard, so it is usually good idea to remove it before serving:
- Pour warm sauce over and serve without a side dish:
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