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Spaghetti Squash and Beef Bake
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Recipe Information


  • 1/2 lb (.2 kg). lean ground beef
  • 3/4 cup (175 ml) chopped onion
  • 1 tsp (5 ml). grated garlic
  • 1 tsp (5 ml). oregano
  • 8 oz (224 grm). tomato sauce
  • 2 cups (475 ml) spaghetti squash
  • 2 tbsp (30 ml) melted butter
  • 1/8 tsp (1 ml). each salt and pepper
  • 15 oz (420 grm). ricotta cheese
  • 2 eggs, lightly beaten
  • 1 cup (225 ml) mozzarella cheese, shredded
  • 1/4 cup (60 ml) parmesan cheese
  • In a skillet, brown meat, stir in onion, garlic and oregano.
  • Cook until onion is tender.
  • Add sauce, bring to boil, set aside.
  • In a seperate bowl, combine squash, butter, salt, pepper.
  • Add ricotta, mozzarella and eggs.
  • In lightly greased 9 inch square baking dish, place half the squash mix.
  • Add a layer of each: cheese mixture, ground beef and parmesan.
  • Repeat layers.
  • Bake 45 minutes at 350 degrees (175 C.).
Although this serves 6 and we are just a family of 2, it's still a pleasure to have the leftovers for lunch or another meal.

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