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Stuffed Spaghetti Squash

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Ingredients
  

  • 1/2 Spaghetti squash, cleaned and hollowed out
  • 2 cups ground lean beef
  • 1/4 cup onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp minced garlic
  • 1/2 red pepper, finely chopped
  • olive oil
  • 1-2 tbsp hot sauce
  • 2 tbsp tomato paste
  • 1/2 tsp cumin
  • 1 tsp each dried oregano, basil and parsley
  • 2 tbsp gf taco seasoning
  • 1 cup shredded aged cheddar cheese

Instructions
 

  • In medium bowl, mix well ground beef, onions, celery, garlic, red pepper, hot sauce, tomato paste, cumin, herbs and taco seasoning.
  • Fill half of the beef mixture in the hollowed squash.
  • Press firmly in squash.
  • Make a long cavity in the beef and fill with shredded cheese.
  • Top cheese with the rest of the beef.
  • Pressing well to seal in cheese.
  • Place a large sheet of aluminum foil under squash and pour about a 1 Tbsp of olive oil on the squash.
  • Wrap the squash with the aluminum foil.
  • Place squash on the barbeque and on medium heat, grill for 40 minutes.
  • Turn heat to low and continue cooking for 45-60 minutes.
  • I flipped my squash over for 10 minutes to allow the squash to caramelize on the top.
  • Slice and serve.
  • Enjoy.
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