Spaghetti squash stuffed with creamy spiced beef

Pre-cooking the Spaghetti Squash

• 

  Step 1

  Preheat the oven to 190°C (375°F).
  Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
  Brush the inside of the squash halves with olive oil using a pastry brush.
  Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  Bake for 45 minutes, or until the flesh is tender and can be easily pulled apart with a fork. Set aside.

• Baking information
  • Temperature

    190°C 374°F
    °C °F
  • Baking time 45 min

Preparing the Filling

• 

  Step 2

  While the squash is cooking, roughly chop the onion.
  Heat a little oil in a pan and sauté the onion for about five minutes, until it starts to turn golden and becomes slightly translucent.

• 

  Step 3

  Add the ground beef and cook until browned, about 5 to 10 minutes, breaking the beef into crumbles as it cooks.

• 

  Step 4

  Add the diced red bell pepper and sauté for another five minutes until the vegetables are tender.

• 

  Step 5

  Incorporate the spices, mix well, and let cook for an additional five minutes to develop the flavors.

• 

  Step 6

  Stir in the heavy cream, bring to a boil while stirring, then reduce the heat, add the peas, and simmer for two minutes.

Final Assembly

• 

  Step 7

  Generously fill the spaghetti squash halves with the spiced beef and cream filling.
  Top with grated cheese.
  Place the squash halves under the broiler for 2 to 3 minutes, or until the cheese is melted and lightly browned. Watch carefully to avoid burning the cheese.
  Serve immediately.

• Baking information
  • Temperature

    230°C 446°F
    °C °F
  • Heat rotary
  • Baking time 3 min