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RDBE Baked Spaghetti Squash with Marinara Sauce Recipe

   
 

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     RDBE Baked Spaghetti Squash with Marinara Sauce

Category   Breakfast - Brunch
Sub Category   None
Servings   18-
Preptime   2-4 hrs

Ingredients
1 Large yellow spaghetti squash
1.5 cube unsalted butter
1.5 lb seasoned ground pork
1.5 lb ground beef
1 small yellow onion diced
5 fresh garlic cloves smashed chopped
2 bay leaves
1 15 oz canned tomatoes. Additional can of sauce can be subbed if a smoother result is desired
1 small can tomato paste
 
1 can tomato sauce
1 tsp oregano to taste
1 tsp thyme to taste
1 TBSP fennel seed
1 tsp fennel bulb diced
1 tsp black pepper to taste
1 tsp smoked paprika
1 Cup fresh grated parmesan cheese

Instructions
To prepare, Wash and wrap squash in clear film after several piercings with a knife. Microwave for 7 minutes, let cool to touch. Cut squash lengthwise and clean pulp and seeds out. Add butter to melt in the squash. Saute meat, onions, garlic and drain off oils.
Add liquids and seasonings and simmer for 45 minutes to an hour covered and stirring often. Remove bay leaves Place squash open face up in a cake pan and fill/smother with sauce. Cover and bake at 350 for 60 min. covered. Remove and add grated Parmesan cheese and bake additional 20 minutes uncovered.
NOTE- The sauce ingredients and prep can be substituted with store bought marinara sauce if desired. NOTE- Microwave steps can be replaced by prepping the squash and baking first.


Originally Submitted
10/24/2014





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