Baked Spaghetti Squash
By: Anonymous
Published: Wednesday, December 16, 2009 - 1:02am

Ingredients




1 spaghetti squash, about 2 lb
1 can tomato sauce 8 oz
Grated onion to taste
Pinch of garlic salt
black pepper, each
1 teaspoon oregano
1/2 pound bulk sausage or ground beef, cooked
drained
1 tablespoon beef bouillon

Preparation

1 Scrub squash and cut in half lengthwise. Carefully remove seeds. Turn upside down in lightly greased baking dish or pan. Add about a cup or a little more hot water. Cover and bake in moderately hot oven (400 degrees) about 50-60 minutes. Lift out and discard any remaining water. It is easy to remove any overlooked seed portion at this time. 2 Mix remaining ingredients and divide between the 2 shells. Return to greased baking dish or pan. Cover and bake in moderate oven (350 degrees) about 30 minutes. To serve, slice squash crosswise with a sharp knife so as not to tear the vegetable. Serve piping hot. Makes 4-6 servings.

Comments:
Joshua Beall Ii

Recipes like this would be perfect for a "gf" (gluten free) tag. I don't see a way to add a new tag. Is there one?
This sounds like a great variation on simply substituting spaghetti squash in a normal spaghetti recipe (which I really like).
Joshua Beall II (diagnosed with Celiac 9/08)