Stuffed Spaghetti Subs Food

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• Place the loaf of Italian bread on a large baking sheet. Cut the top off the bread and use a sharp knife to create a well in the center of the loaf.
• Combine the butter and garlic powder in a small bowl. Brush the mixture over the center and sides of the bread. Place the bread in the oven to toast for 10 minutes.
• While the bread is toasting, heat the meatballs and pasta sauce in a large skillet.
• When the meatballs are thawed, remove them from the skillet and add the cooked spaghetti. Toss to coat the spaghetti the sauce.
• Remove the bread from the oven and scoop the spaghetti into the well in the center. Top the spaghetti with the cooked meatballs. Sprinkle cheese over the top of the meatballs and pasta.
• Place the bread back in the oven and cook for 20 minutes, until the cheese is melted.
• Garnish with parsley and slice the bread to serve

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.