SPAGHETTI SQUASH STUFFED

1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 c. diced onion and red pepper
1 garlic clove
8 oz. ground veal, or any meat
1 c. canned whole tomatoes, chopped
1/4 tsp. oregano
Dash salt and pepper
2 oz. shredded Mozzarella or Cheddar cheese
1 tbsp. chopped Italian parsley

Preheat oven to 400 degrees. Using fork pierce squash; place
whole squash on baking sheet and bake for 45 minutes. Remove
from oven and let cool. Reduce to 350 degrees.

Cut squash in half lengthwise, remove and discard seeds.
Scoop out pulp, reserve shells. Set both aside.

In skillet heat oil, add onion, red pepper and garlic. Saute
until onion is translucent. Stir in ground meat, saute until
meat is no longer pink, add tomatoes, seasonings and
reserved squash pulp and cook, stir occasionally until
liquid is absorbed. Spoon half of mixture into a shell.

Place shells in baking dish(s) and bake 20 minutes. Sprinkle
cheese on each one and then broil until melted and browned.
Serve with sprinkled parsley.

Makes 2 servings.
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