Spaghetti Stuff Food

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY

Steps:

• In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
• Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
• Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
• Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
• Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
• Preheat oven to 375°F (190°C).
• Place ball on a foil-lined baking sheet.
• Bake for 40 minutes.
• Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
• Enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

SPAGHETTI STUFFED MEATBALLS

Steps:

• Bring a dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. one the salt helps quicken the boil time , and two the oil helps the noodles from sticking together.).
• Place your noodles in the boiling water and cook until they are soft. Once done, strain the noodles, and mix the noodles with the sauce. Set aside to cool, well be stuffing the meatballs with the spaghetti and sauce.
• Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic. and parmesan cheese, until its well mixed together.
• Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so its round and not a patty. Either way works, once again that is up to your discretion and whatever you find easiest.
• After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty. Then place the other patty on top and seal generously. Then roll the meatball in flour to help the seal the patties together.
• Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan. Sprinkle some extra parmasean cheese over each meatball. Approximately every 15 minutes baste each meatball generously with sauce and cook at 350 - 400 degrees for about 45 - 60 minutes.

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350
• Cut squash in half lengthwise and scoop out and discard the seeds.
• Place the squash inside-up on a baking pan and pour the water into the pan.
• Rub the margarine and seasoning into the squash halves.
• Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
• Cook until tender, about 30 minutes.
• Once tender, place on top rack and grill for 5 minutes.
• Remove from oven and put shredded mozzarella on top.
• Cut each half, scoop out the goodies and enjoy!

STUFFED SPAGHETTI SQUASH WITH QUINOA

Steps:

• Preheat oven to 350°F.
• Prepare the Spaghetti squash: Cut squash in half along the longitude line. Scrape out the seeds etc. Place cut side up in baking dish. You want them to sit upright and not tip over, cut the back flat if necessary. Smear insides with crushed garlic,drizzle with oil and salt to taste. Place in preheated oven while going to the next step.
• In a skillet, brown the beef with the onion. (optional -- you can add green pepper or other veggies at this step.) Add rinsed quinoa and continue to cook for about a minute then add the beef broth. Bring to a boil before reducing to low. Cover and cook about 15 min until mostly cooked through.When the quinoa is partially cooked but there still is an uncooked spot at the center, remove lid and continue to cook on medium until any extra broth has evaporated.
• While the beef/quinoa is cooking, put the tomato paste and diced tomatoes into a sauce pan. Add water and blend with the paste until the consistancy is that of pasta sauce. For me it was about 2/3rd cup. Simmer on the stove with italian spices and salt and other seasonings to your taste. You could also skip this step and substitute your favorite red pasta sauce.This made a scant 3 cups.
• Reserve about 1 cup of the pasta sauce and combine the rest with the beef/quinoa. Adjust seasonings to taste.
• Remove squash from the oven and fill with the stuffing. Note: You will probably only use half of the stuffing. Put the rest around the squash or you could double the squash to stretch to even more servings.
• Top with the reserved pasta sauce and if your diet allows you could add some parmesan cheese.
• Cooking time will depend on how cooked the squash got during the preparation time. I kept getting interrupted so mine was in the oven for over an hour. It was almost done cooking so I did not cover the dish but just cooked it long enough for the flavors to blend. When I tried this with raw squash it took well over an hour to cook.
• Cooked spaghetti squash is tender when pierced and the flesh shreds easily into "spaghetti" strands. Serve one half squash per person with additional pasta sauce if desired.
• I think this could easily be made in the crock pot. I will try it and post the cooking times.

SPAGHETTI STUFF

Steps:

• Preheat oven to 350.
• In a large skillet, add the meat, Season All and onion powder. Brown your meat. Add the 2 cans of spaghetti and heat until warm.
• Put everything in a casserole dish. First, top with the shredded mozzarella cheese, then top with the shredded cheddar cheese.
• Put in the oven and bake for about 10 minutes or until the cheese is melted.

STUFFED SPAGHETTI SQUASH

Steps:

• Toss together all ingredients except cheese and stuff into squash halves.
• Feel free to omit or add any veg that you want.
• Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
• Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
• Serve with a salad and garlic bread.